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| Quiche loving beasts for Bone |
3 Med potatoes - shredded
1 tsp. oil
1 pkg Firm tofu
0.5 tsp Turmeric
0.75 tsp Salt
1 tsp Pepper
2 tbsp Nutritional yeast
0.5 Red onion -sliced
5 Mushrooms- sliced
1 Green pepper- diced
3 Cloves garlic- minced
1 big hand full of cherry tomatoes - cut in halves
2 c. Spinach- roughly chopped
1 c. Daiya cheddar
0.5 tsp Sriracha
1. Oil a large pie pan ( or casserole dish) press shredded potatoes into the pan, salt and pop them in the oven as it pre-heats to 400 (this helps the water evaporate before you pour the quiche in and gives you a crispy crust)
2. Add tofu, nooch, salt and spices into a blender: blend until smooth.
3. Saute mushrooms garlic and onion until tender; turn off heat and add remaining veggies
4. Pour smooth tofu over the veggies and mix in the pan; then fold in approx. 0.75 c. dayia.
5. Scoop quiche filling from frying pan into hashbrown crust and sprinkle remaining dayia one top and bake at 400 for 30 mins
6. Garnish with a pentagram in hotsauce*
(*optional)
Tip ! you may use left over mashed potatoes for the hashbrown crush rather than fresh shreds.
do i press the tofu water out of the tofu before i do the other stuff?
ReplyDeleteNahhh fuck it.
DeletePour out the water in the package it comes in, that's good enough.
Ya see, firm tofu is porous like a sponge, pressing it is like wringing the water out, so like a sponge it will absorb whatever flavourful liquid you marinate/braise it in. You want to press your tofu if you are marinating, braising or simmering it in a sauce or curry so it will suck up that tasty goodness.
In this case pressing it is futile because it'll be blended smooth anyways. Also no point in pressing it in the case of the tofu nugs (which are quick batted and fried)or tofu scrambles (also a quick fry without sauce).