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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.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 20 mins 350°F
  • Cook: 5 mins

Mushroom, Asparagus, and Tofu Quiches

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

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