Category Archives: tofu

Tofu & Spinach Quiche

We recently posted on a quiche, but this is another which we had tried fairly recently.  Remember when we tried the tofu lasagna, and the consistency of the tofu was similar to ricotta cheese- well, I wondered if tofu can also replace eggs in a quiche.  That is how it ended up on our menu one night.  Luckily, it turned out great, as long as you provide the tofu lots of flavor (jalapeno, cheese, garlic, lemon).  I must admit, the night of the quiche was great (when it was still warm), the next day for lunch it didn’t have the same taste.  If I had put it in a toaster oven, and then it would be just as delicious.  Lesson of the day: if eggs cannot be found in the fridge, you can still make a quiche!

Tofu & Spinach Quiche
Adapted from: Fresh 365 Blog

1 pie crust (I used a frozen pie)
4 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
3 cups fresh spinach
2 cups grated cheese (Cheddar or Colby Jack or Manchego)
1 jalapeno, chopped
12 oz tofu, pressed to remove excess moisture
1/2 cup skim milk
2 tbsp white cooking wine
juice of 1 lemon
2 tsp salt
1 tsp pepper
1 tsp red pepper flakes

Preheat oven to 400 degrees.  In a small pan, add olive oil over medium heat.  Add onions and garlic and saute for 5-7 minutes, until the onions are beginning to brown.  Transfer to a large bowl, and add the spinach and cheese.  In a food processor, combine tofu, milk, jalapeno, wine, lemon juice, salt, pepper and the red pepper flakes.  Puree until smooth.  Transfer the puree into the bowl with the spinach mix.  Mix well.  Spoon filling into the crust, pressing evenly to all sides.  Put in heated oven, and bake for 40 minutes.  Remove from oven, let sit for 8-10 minutes before cutting.

No-riccotta Lasagna

I enjoy eating lasagna, but I can never order it at a restaurant or enjoy it made by someone else!  Why?  Because of ricotta cheese- it’s my stomach’s worst nightmare!  I’ve tried substituing other cheeses, but it’s just not the same….until I came across this recipe! 

I’m not sure if everyone else enjoys tofu like I do, but if you’re willing to give this at try, it really is enjoyable.  Obviously, you have to add a lot of flavor to the “tofu ricotta”, otherwise it’s a little bland.  But once you blend the tofu in the food processor, the texture is very similar to the ricotta.  Feel free to play around the with the flavors, and this way it won’t be the same lasagna each time you cook it.

No-ricotta Lasagna
Adapted by: Love and Olive Oil Blog

1 (14 oz) package of firm tofu, well-drained
1/2 cup fresh basil, chopped
1/3 cup parsley, chopped
1/3 cup pine nuts
2 garlic cloves
2 tbsp lemon juice
1 tsp salt
1 tsp oregano
1 tbsp red pepper flakes
1/4 tsp sugar
1 tbsp olive oil
4 zucchini, cut into 1/2 inch slides
5 cups marinara sauce
8 oz lasagna noodles
1/4 cup Parmesan Cheese

Preheat over to 350 degrees.  cook a 13×9 baking dish with cooking spray.  Toast the pine nuts on a dry skillet over medium heat.  Keep stirring until they are golden. 

In a food processor, combine: tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, oregano, red pepper flakes, and sugar.  Blend until smooth and the texture will be similar to ricotta cheese.

In a skillet, heat oil and saute zucchini on medium heat until they are tender. 

Spread 1/4 of the marinara sauce on the bottom of the baking dish.  Then cover with a layer of noodles.  Layer 1/2 of the tofu mixture, then 1/2 of the zucchini mixture.  Then place another layer of noodles and the remaining zucchini.  Next, add 1/2 of the marina sauce and another layer of noodles.   Finally, spread the remaining 1/4 of the marinara sauce.  Cover the pan with foil and bake for 1 hour.   

Let it rest for 10 minutes before serving, sprinkle Parmesan cheese onto each serving.