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Tofu Vegetable Quiche

From Try Something New

One 9-inch Pie crust, baked at 400ºF for 10 minutes. Preheat the oven 350ºF.


Pie Filling:
3 carrots, diced
3 stalks celery, diced
3 parsnips, diced
2 onions or leeks, diced
½ bunch parsley
4 Tbsp. unrefined vegetable oil
1 lb. tofu
1 Tbsp. soy sauce or miso
3 Tbsp. vegetable oil
1 Tbsp. whole wheat flour
1 tsp. fresh dill (or 2 tsp. dried dill)
½ tsp. fennel seed
½ tsp. mustard powder
½ cup milk (soy or dairy) or water


Sauté vegetables in oil. Remove and place into pie shell while still crisp.

Blend remaining ingredients until smooth. Pour over sautéed vegetables in pie shell and bake at 350ºF for 20 minutes. Top with nutmeg.