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You need All purpose flour.
Provide Cold butter.
Use Salt.
Provide Cold water.
Provide Spinach.
Prepare Tofu (hard tipe).
You need Chopped garlic.
Provide Chopped onion.
Prepare Salt and pepper.
Provide Eggs.
Use Heavy cream.
You need to prepare Oregano.

I sometimes have a problem with mushrooms and spinach being too watery in the. Learn how to make this classic meal with a twist: Vegan spinach tomato basil and tofu quiche require only a few ingredients and it's so easy to make you won'. These spinach tofu quiche cups are actually so so good. The black salt makes them taste like eggs, the phyllo cups provide the perfect little cup for easy and clean eating while still being crunchy and delicious.

For the dough: mix the flour and salt. Add the butter cut into cubes and incorporate it into the flour with your fingers until the flour gets moist. Add the cold water, 1 spoon at a time, until it comes together. Put the dough in a form pressing it with fingers (bottom and bords). Bake it for 10 minutes at 180 C..
Filling: sauté the onion and garlic with a little bit olive oil. Add the chopped spinach and fry it until it wilts. Add salt and pepper to taste. Take it off the heat. Break the tofu with your fingers and mix it with the spinach. Put this mixture in the pre heated dough..
Cream: mix the eggs, heavy cream and oregano. Add salt and pepper to taste. Put it over the spinach..
Bake it for about 40 minutes, 180 C, or until it gets gold. If you prefer, add some parmesan cheese on top of it after 20 minutes of baking..

Mix the onion mixture, tofu mixture, spinach, and scallions together in a bowl. Add most of vegan cheese (reserving a little bit for the top of the quiche Source of recipe: I ate some quiche at Linda's Organic Kitchen and Market in Queens, NY and it was so delicious that I decided to try making my. The second recipe I tried from The Lusty Vegan was No-Tofu Spinach and Mushroom Quiche—I loved it! It's firmer than a silken tofu puree, but not chewy like diced tofu in a tofu scramble. The extra fat and protein from the chickpeas gives this regular flour alternative a nice "eggy" texture, which works.

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