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Tofu Quiche Pie

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    Source: www.healthyhomerecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, H, C, D, E, P
    MineralsCopper, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 tbl vegetable oil

    2. 1/2 cup chopped peeled onion

    3. 1 cup sliced trimmed mushrooms

    4. 2 x garlic cloves crushed

    5. 1 tbl finely-chopped fresh cilantro

    6. 1 pkt firm tofu - (12 oz) drained, diced

    7. 1/2 lb spinach rinsed, trimmed,

    8. and chopped 1/2 cup plain non-fat yogurt

    9. 2 x eggs beaten

    10. 2 tbl soy sauce

    11. 2 tbl creamy peanut butter

    12. 2 tbl sherry

    13. 1 tsp lemon juice

    14. 1/2 tsp grated ginger root

    15. 1/4 tsp cayenne pepper

    16. 1/4 cup grated Parmesan cheese

    17. 8 oz phyllo dough

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 350 degrees. Grease a 9-inch pie plate; set aside.

    2. To a heavy skillet , heated over medium-high heat, add oil and saute onions until translucent, 3 to 5 minutes; add mushrooms, garlic and cilantro. Cook for 5 minutes, stirring constantly; remove from heat and set aside.

    3. Combine tofu, spinach, yogurt, eggs, first addition of Parmesan cheese, soy sauce, peanut butter, sherry, lemon juice, gingerroot and cayenne pepper in a large bowl ; mix well, then stir in the onion/garlic mixture.

    4. Place phyllo dough on prepared pie dish; allow 4-inch to 6-inch of phyllo dough to overhang the edge of the dish. Pour tofu mixture into pie plate; fold phyllo sheets over the top.

    5. Bake for 30 minutes; remove from oven. Cool for 10 minutes before serving.

    6. This recipe yields 6 servings.

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