Ingredients and Weight:
- Firm tofu, drained and pressed: 16 ounces
- Cream cheese, softened: 8 ounces
- Milk: 1 1/2 cups
- Parmesan cheese, grated: 1/2 cup
- Onion, chopped: 1/2 cup
- Spinach, wilted and chopped: 1 cup
- Eggs, beaten: 6 (Substitute: 1/2 cup cornstarch + 1/4 cup water)
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Crumble tofu into a bowl and mash until smooth.
- In a separate bowl, beat cream cheese until light and fluffy. Add milk and Parmesan cheese and beat until well combined.
- Add tofu mixture, chopped onion, and wilted spinach to the cream cheese mixture. Season with salt and pepper.
- Pour the batter into a greased 9-inch pie plate.
- Bake for 40-45 minutes, or until the center is set and the top is golden brown.
Nutritional Information:
- Calories: 270 per serving
- Fat: 15 grams
- Protein: 20 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Creamy and savory
- Rich in protein and fiber
- Perfect for breakfast, brunch, or lunch
- Suitable for vegetarian and vegan diets
User Comments:
- "This quiche is delicious! I love the creamy texture and the flavorful filling."
- "I'm so glad I found this recipe. It's an easy and healthy alternative to traditional quiche."
- "My family loved this dish! It's now a staple in our weekly menu."
Special Precautions and Tips:
- Make sure to drain and press the tofu well to remove excess water.
- If you don't have wilted spinach, you can substitute 1 cup of fresh spinach. Simply wash and chop the spinach, then sauté it in a pan with a little olive oil until wilted.
- For a vegan version, substitute the eggs with a mixture of 1/2 cup cornstarch and 1/4 cup water.
