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Nutrition Facts
Nutrition facts per serving:
- Calories 108
- Protein(gm)10
- Carbohydrate(gm)5
- Fat, total(gm)6
- Saturated fat(gm)1
- Monosaturated fat(gm)1
- Dietary Fiber, total(gm)1
- Sugar, total(gm)2
- Vitamin A(IU)632
- Vitamin C(mg)4
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)1
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)48
- Cobalamin (Vit. B12)(µg)0
- Sodium(mg)319
- Potassium(mg)244
- Calcium(DV %)141
- Iron(DV %)2
- Vegetables()1
- Medium-Fat Meat()2
Mushroom, Asparagus, and Tofu Quiches
Bake: 20 mins 350°F
Cook: 5 mins
Ingredients
- 1 12 1/4 - 12 1/2 ounce package light firm silken-style tofu (fresh bean curd)
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
- 3 ounces cheddar-flavored soy cheese, finely shredded (3/4 cup)
- 2 tablespoons snipped fresh basil
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 2 teaspoons olive oil
- 1 1/2 cups sliced fresh assorted mushrooms (such as cremini, stemmed shiitake, morel, and/or button)
- 12 ounces fresh asparagus spears, trimmed and cut into 1-inch-long pieces
- 1/4 cup finely chopped shallots
Directions
Preheat oven to 350 degrees F. In a blender or food processor, combine tofu and eggs. Cover and blend or process just until combined. Transfer to a large bowl; stir in soy cheese, 1 tablespoon of the basil, the pepper, and salt. Set aside.
In a large skillet, heat olive oil over medium-high heat. Add mushrooms, asparagus, and shallots. Cook and stir for 5 to 8 minutes or just until tender; cool slightly. Stir vegetable mixture into tofu mixture, stirring until well mixed.
Divide mixture among six 6-ounce ramekins or au gratin dishes. Place filled ramekins in a 15x10x1-inch baking pan.
Bake, uncovered, about 20 minutes or until set and edges are bubbly. Sprinkle with the remaining 1 tablespoon basil. Serve warm.
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