Sweet Potato and Kale Tofu Crustless Quiche
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 235kcal
Ingredients
- 14 oz. extra-firm or firm tofu
- 2 Tbs. nutritional yeast
- 1 Tbs. cornstarch
- 2 Tbs. tamari or low-sodium soy sauce
- ½ tsp. ground turmeric
- 1 small red onion chopped
- 1 clove garlic crushed
- 1 medium sweet potato cooked and chopped
- 2 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 an oiled pie plate or ovenproof skillet.
- 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: 3to 4 | Calories: 235kcal | Carbohydrates: 29g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Sodium: 726mg | Potassium: 499mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10990IU | Vitamin C: 11mg | Calcium: 200mg | Iron: 3mg