Artichoke and Spinach Quiche
â€¢ 1 onion, diced
â€¢ 4 cloves garlic, minced
â€¢ 1 tsp olive oil
â€¢ 2 containers firm tofu, pressed
â€¢ 2 tbsp soy sauce
â€¢ 1 tsp salt
â€¢ 1/2 tsp pepper
â€¢ 2 tbsp fresh basil, minced
â€¢ 1 10 ounce package frozen spinach, thawed and patted dry
â€¢ 1 6 ounce can of artichoke hearts, drained
â€¢ 1 pre-made pie crust
Pre-heat oven to 400 degrees.
Sautee the onion and garlic in the olive oil.
Blend the tofu, soy sauce, salt, pepper and basil until smooth. Add the spinach
and artichokes to the tofu mix and stir to combine.
Pour the mix into the pre-made pie crust.
Would I use SILKEN firm tofu or the water packed stuff? And do you think cubed
potatos would be a good addition or not so much?