1 1/2 teaspoons arrowroot
1/4 cup nondairy milk (I use soy)
1 pound extra firm tofu
1 (12 ounce) package silken tofu
2 tablespoons nutritional yeast
1 tablespoon tahini
1 teaspoon turmeric
1 teaspoon onion powder Veggies:
2 heads broccoli, sliced into florets
1 1/2 cups mushrooms, sliced
1 large leek, sliced
1 (14 ounce) can artichoke hearts, quartered
2 cloves garlic, grated
1 large handful green onions, sliced
1. Preheat oven to 375 degrees F. Mix arrowroot and nondairy milk, then puree all quiche base ingredients together. Set aside.
2. Lightly oil a frying pan and fry all veggies until tender, fold into pureed tofu quiche base, and pour into a glass pie plate.
3. Bake for 30-40 minutes, or until nicely tanned on top. Let cool for a bit and enjoy!
Source of recipe: This recipe is an adaptation of mini crustless tofu quiches at http://blog.fatfreevegan.com/2006/12/mini-crustless-tofu-quiches.html .