Sweet Potato and Kale Tofu Crustless Quiche
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 197kcal
Ingredients
- 2 14 oz. extra-firm or firm tofu
- ¼ cup nutritional yeast
- 2 Tbs. cornstarch
- ¼ cup tamari or low-sodium soy sauce
- ¼ tsp. ground turmeric
- 1 red onion chopped
- 2 cloves garlic crushed
- 1 large sweet potato cooked and chopped
- 4 cups greens chopped - kale, spinach, etc.
Instructions
- Drain the water off the tofu.
- Place tofu in the bowl of an electric mixer.
- Add the nutritional yeast, cornstarch, tamari, and turmeric.
- Mix until it’s creamy and well combined.
- In a skillet, cook the onion and garlic until the onion is soft.
- Add a bit of water if it sticks.
- Fold the cooked onion, sweet potato and greens into the tofu mixture.
- Pour into oiled pie plates or ovenproof skillets.
- Bake at 375° for 35 minutes or until the center is firm and the top lightly browned.
- Let rest on the counter 5-10 minutes before cutting.
Notes
Note: Cook the sweet potato in any way you like. The microwave does a quick job of it.
Nutrition
Serving: 6to 8 | Calories: 197kcal | Carbohydrates: 21g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Sodium: 585mg | Potassium: 321mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8342IU | Vitamin C: 9mg | Calcium: 194mg | Iron: 3mg