Spinach and Shiitake Tofu Quiche
Adapted from 101 Vegetarian Cookbooks
1 large onion, roughly chopped
.75 oz package shiitake mushrooms, chopped
2 tablespoons mirin
1 1/2 teaspoons coarse sea salt
3 garlic cloves, chopped small enough to put in a blender
12 basil leaves, chopped
1/2 teaspoon fresh rosemary
Pinch hot red pepper flakes
1 pound firm tofu, cubed
2 tablespoons lemon juice
2 tablespoon rice vinegar
2 tbsp soy sauce
1 tbsp Better Than Bullion ham flavouring
A bit more than one huge bunch fresh spinach, stemmed, with a bit of water still on the leaves from washing
1 sesame oat pie crust (or whatever you want)
Hungarian paprika, for dusting
Preheat the oven to 350 convection.
Heat a large pot (I used a dutch oven) coated with nonstick spray over high heat with a bit of water. Sauté the onion and mushrooms until tender, about 8-10 minutes, adding water as needed. Remove from heat and put in a largish bowl.
In the same pot, cook the spinach until wilted, about 4 minutes. Remove from heat, cool, and chop. Add to the mushroom mixture.
In a blender or food processor, mix together the mirin, salt, garlic, basil, rosemary, red pepper, tofu, lemon juice, rice vinegar, soy sauce, and Better Than Bullion until smooth. Add to the mushroom mixture.
Stir the mushroom mixture well, and then put it in the pie crust. If you have leftover filling, put it in a ramekin, and bake it alongside the quiche. I ended up with 4 ramekins extra. Sprinkle with paprika.
Bake for 35 minutes or so, until it begins to bubble and brown on top. Cut into wedges and serve.