A very simple and delicious quiche with tofu and vegetables that you can prepare in a lot of different versions by changing the vegetables. No carbohydrates, no gluten, ten minutes prep and then only baking time.
1/2 chopped onion
3 crushed garlic cloves
2 cups chopped fresh spinach
1/2 cup finely chopped cauliflower
1 package hard tofu
1 package soft tofu
3 tablespoons soy sauce
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Heat the olive oil in a frying pan on medium heat and add the onion and garlic.
Sauté them until the onion is transparent (3-4) minutes then add the cauliflower.
Cook for a few minutes then add the spinach.
Cook until the spinach “wilts” and its volume shrinks by at least half and remove from the heat.
Cool and filter the liquids that remained on the pan.
Preheat oven to 190 degrees Celsius and oil a Pyrex pan with oil spray or a little quality oil (coconut, peanuts, rice bran, grape seeds or avocado).
Put the tofu (both types), garlic powder, soy sauce, salt and pepper into a food processor and process in pulses.
Add the vegetables and continue processing in short pulses until the mixture is uniform but not runny. If the mixture is too liquid add a tablespoon or 2 of flour.
Transfer the mixture to the baking pan and bake for 40 minutes.
Cool slightly before serving.