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Mushroom-Leek Tofu Quiche
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Authored By: Polly Pitchford, Full Spectrum Health™
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Serve with a crisp green salad with lots of summer-ripe tomatoes.
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Diet Types: Dairy Free, Low Fat, Vegan, Vegetarian
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Ingredients:
3 leeks, washed and sliced into thin half moons2 cups sliced mushrooms1 tablespoon olive oil3 cloves garlic, minced1 pound firm tofu2 tablespoons lemon juice1 tablespoon Tamari1 tablespoon Dijon-style mustard1/4 teaspoon white pepper
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Serves: 4
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Cooking Time: 30 minutes - one hour |
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| Instructions: |
| Preheat oven to 350 degrees.
Heat oil in a large skillet. Add leeks and garlic and sauté for 2 minutes until leeks start to wilt. Add mushrooms and continue sautéing for about 5 minutes more, until soft.
In a blender or processor, add tofu, lemon juice, Tamari, mustard and white pepper. Blend until smooth. Fold the tofu mixture into the veggies.
Pour into a lightly greased 9" pie plate. Bake for 45 minutes, or until lightly browned around the edges and the edges start to pull away from the sides. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 153
Calories from Fat 67
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% Daily Value*
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| | Total Fat 7g | 11% | | | Saturated Fat 1g | 5% | | | Mono Fat 3g | | | | Sodium 315mg | 13% | | | Total Carbs 15g | 5% | | | Dietary Fiber 2g | 9% | | | Sugars 0g | | | | Protein 9g | | | | Iron | 21% | | | Calcium | 18% | | | Vitamin B-6 | 15% | | | Vitamin C | 15% | | | Vitamin E | 6% | | | Vitamin D | 7% | | | Vitamin A | 1% | | | Selenium | 24% | | | Manganese | 50% | | | Copper | 25% | | | Zinc | 8% | | | Pantothenic acid | 7% | | | Niacin | 10% | | | Riboflavin | 18% | | | Thiamin | 13% | | | Folate | 19% | | | Potassium | 12% | | | Phosphorus | 19% | | | Magnesium | 16% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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