Tofu quiche
category: grains | season: autumn | uploaded: 27 January 2011
A delicious, easy to make quiche, great on it's own with some veg or as accompaniment to a more elaborate meal.
ingredients
- For the base:
- 1 cup of millet
- 1/2 a squash (cubed)
- 1 tablespoon of tahini
- 2 teaspoons of rosemary (fresh or dried)
- 2 tablespoons of shoyu or tamari
- For the topping:
- 1 block of tofu
- 2 onions
- 1 pack of mushrooms
- 1 carrot (cut into 1/2 moons)
- 2 cloves of garlic
- 3 spring onions
- umeboshi puree or shoyu
instructions
- Make the base first by bringing 1 cup of millet, the squash, rosemary and 2 cups of water (covered) to the boil with a pinch of salt. Once it is boiling, turn the flame down, put a flame deflector underneath if you have one and simmer gently for 20 minutes. Once done, turn off the heat and cool for 10 mins.
- Meanwhile, heat the oven (to about 180 degrees) before lightly frying the onions, mushrooms, carrots in sesame oil with a pinch of salt for about 10 minutes, Cut the tofu into smaller pieces and blanch in water for 5 minutes. Put into blender and blend until smooth. Mix in the onions, mushrooms, carrots and add the finely chopped spring onions & crushed garlic. Add enough umeboshi puree to taste (being careful not to add too much in the beginning)
- For the base, mix in the tahini & shoyu into the millet. Spread evenly into a suitable tin. Next, spread the tofu topping on top. Place in the oven for about 15 minutes before removing and allowing to cool.