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.

Mushroom, Asparagus, and Tofu Quiches Enlarge Image
7,836views
4 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
20 mins
Bake:
20 mins 350°F
Cook:
5 mins
Rate me!


Mushroom, Asparagus, and Tofu Quiches

Ingredients
1
12 1/4 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

  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 15x10x1-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 Facts

(Mushroom, Asparagus, and Tofu Quiches)
    Per serving:
  • 108 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g monounsatured fat),
  • 319 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close