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Tofu Quiche













Crust pastry: 3 larger potatoes, 2 tablespoons of margarine, salt, pepper

Filling: 400 g of tofu (firm), 1 packet of baking powder, 3 tablespoons of tofu garlic paste, salt, pepper, 3 garlic cloves, 2 leeks, 3 tomatoes, 100 gram of broccoli


Crust pastry: Grate the potatoes, squeeze and drain them. Mix them with the melted margarine and put in the mold for the dough. Bake for about 25 minutes to get golden brown color. Leave it to cool down.

Filling: Wash and cut all the vegetables into small pieces. Simmer the leeks on olive oil and when they become tender add broccoli, garlic and tomatoes. Simmer all together until it softness. Make tofu spread with the food processor. Season it with salt and pepper. Mix tofu with vegetables and then pour the mixture onto the surface of the potatoes and bake for another 30-40 minutes in order to compress and turn into golden color.

The recipe is prepared by the Cultural Centre for Nutrition at the Veggie Cooking School. Courtesy by by the Cultural Centre for Nutrition.

Photo: Animal Friends Croatia

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