So I ripped off another Paula Deen idea. I made a tofu quiche with a hashbrown crust. What part of that is Paula's idea? Hint: it's not the tofu.
The quiche is a recipe of sorts that I've made for a few years now, but the hashbrown crust was a first for me. I liked it a lot, it turned out very tasty!
2 cups shredded potatoes
3 Tbsp melted Earth Balance
1 lb. extra firm tofu, drained
1/4 cup plain soy milk
2 Tbsp tamari
1/2 tsp liquid smoke
2 Tbsp nutritional yeast
1 Tbsp olive oil
1 medium onion, diced
1 tsp dried parsley
1 tsp dried oregano
1/2 tsp turmeric
1 tsp salt
couple shakes of black pepper
1 bundle of spinach, washed and chopped or 1 cup frozen chopped spinach
Preheat oven to 425F. In a bowl, combine shredded potatoes and melted Earth Balance until potatoes are evenly coated. Press potatoes into a 9" round pie plate to form the crust. Bake for about 20 minutes, until crust is golden brown.
While crust is baking, break out your blender or food processor. Blend together the tofu, soymilk, tamari, liquid smoke, and nutritional yeast. This will create a thick batter. It doesn't have to be completely smooth, though. Set aside.
Heat olive oil in a large pan over medium heat. Toss in the onions and saute until onions are transparent. Lower the heat and add spinach. Once spinach is wilted, add all the seasonings to coat the spinach and onions evenly.
In a large bowl, combine the tofu mixture and the spinach mixture.
At this point, your crust should be ready. Remove crust from oven and lower oven temp to 350F. Pour quiche mixture onto the crust, and spread out with the back of a spoon. If desired, top quiche with a handful of shredded Vegan Gourmet Mozzarella or Frontier Vegan "Bacon" Bits.
Bake for about 20-25 minutes, until Quiche is firm and golden. Let cool slightly before cutting into slices.