Mushroom, Asparagus, and Tofu Quiches

Ingredients

• 1  12.3-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°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 15101-inch baking pan.

Bake, uncovered, about 20 minutes or until set and edges are bubbly. Sprinkle with the remaining 1 tablespoon basil. Serve warm.