All the people who commented at vegweb don't seem to have had a problem with the texture. All I know is that when I looked at the recipe and it said, "Pour into pre-cooked pie shell", and then I looked back at the stuff in my blender I just had to laugh. ;)
Suggestions? Comments? I was thinking that next time I would use less tofu... I might try silken firm and see what happens, but I really prefer the flavour of regular firm tofu.
By the way, I didn't use "soy parmesan cheese" - I just made a parmesan-style seasoning. I used this recipe and it worked very well:
* 1/2 Cup Yellow Flake Yeast
* 1/2 Cup ground Sesame Seed
* 2 tsp. Garlic Powder
* 1 tsp. Onion Powder
* 1 tsp. Bill's Best Chik'nish Seasoning
* 3 tsp. Lemon Juice
Directions: Combine all ingredients in a blender. Blend until smooth. Store in refrigerator in an airtight container. Use just like Parmesan cheese.
I've made a different version using almonds and nutritional yeast, but I preferred this one, and it seemed to have a better flavour for the quiche. I used about 1/4 cup rather than 2 tablespoons. I also added paprika because I can never have enough paprika, and next time I'll add some herbs. Oh, and I used broccoli and red capsicum as the vegetables, since that's what I had on hand! It was very colourful. :-)