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Nutrition facts per serving:

  • Servings Per Recipe 6 servings
  • Calories108
  • Total Fat (g)6
  • Saturated Fat (g)1
  • Monounsaturated Fat (g)1
  • Sodium (mg)319
  • Carbohydrate (g)5
  • Total Sugar (g)2
  • Fiber (g)1
  • Protein (g)10
  • Vitamin C (DV%)6
  • Calcium (DV%)14
  • Iron (DV%)11
  • Vegetables (d.e.).5
  • Medium-fat Meat (d.e.)1.5
*Percent Daily Values are base on a 2,000 calorie diet
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Mushroom, Asparagus, and Tofu Quiches

Makes: 6 servings
Prep: 20 minutes
Bake: 20 minutes
Cook: 5 minutes
 

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Ingredients

  • 1  12.3-ounce packagelight firm silken-style tofu (fresh bean curd)
  • 1/2  cuprefrigerated or frozen egg product, thawed, or 2 eggs
  • 3  ouncescheddar-flavored soy cheese, finely shredded (3/4 cup)
  • 2  tablespoonssnipped fresh basil
  • 1/4  teaspoonground black pepper
  • 1/8  teaspoonsalt
  • 2  teaspoonsolive oil
  • 1 1/2  cupssliced fresh assorted mushrooms (such as cremini, stemmed shiitake, morel, and/or button)
  • 12  ouncesfresh asparagus spears, trimmed and cut into 1-inch-long pieces
  • 1/4  cupfinely 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.

Mushroom, Asparagus, and Tofu Quiches


 
 
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