Mushroom, Asparagus, and Tofu Quiches
Tofu and soy cheese boost the protein in these mini vegetable-and-egg casseroles. Serve them for brunch or a weekend breakfast.
Ingredients
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1 12.3-ounce package light firm silken-style tofu (fresh bean curd)
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1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
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3 ounces cheddar-flavored soy cheese, finely shredded (3/4 cup)
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2 tablespoons snipped fresh basil
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1/4 teaspoon ground black pepper
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1/8 teaspoon salt
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2 teaspoons olive oil
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1 1/2 cups sliced fresh assorted mushrooms (such as cremini, stemmed shiitake, morel, and/or button)
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12 ounces fresh asparagus spears, trimmed and cut into 1-inch-long pieces
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1/4 cup finely chopped shallots
Directions
1.
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.
2.
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.
3.
Divide mixture among six 6-ounce ramekins or au gratin dishes. Place filled ramekins in a 15101-inch baking pan.
4.
Bake, uncovered, about 20 minutes or until set and edges are bubbly. Sprinkle with the remaining 1 tablespoon basil. Serve warm.
Nutrition information
Calories 108, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 319 mg, Carbohydrate 5 g, Total Sugar 2 g, Fiber 1 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 6%, Calcium 14%, Iron 11%. Exchanges: Vegetable .5, Medium-Fat Meat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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