You can also use cauliflower instead of broccoli, if desired.
 |
1 Tbsp Navitas Naturals Coconut Oil |
|
1/4 cup Navitas Naturals Cashew, chopped |
| 2 cups finely chopped broccoli florets (chopped to a dice size or smaller) | |
| 1 pound organic firm tofu | |
| 1/3 cup nutritional yeast | |
| ½ cup finely chopped onion | |
| 2 large cloves garlic, minced | |
| 1 Tbsp tahini | |
| ½ tsp ground cumin | |
| ½ tsp sea salt | |
| ¼ tsp ground black pepper | |
| 1 9 inch prepared savory pie crust |
Preheat the oven to 375 degrees.
Melt the coconut oil in a sauté pan over medium heat. Add the onion and sauté for 2 minutes. Add the garlic , broccoli, and cashews, and cook for 3 minutes longer until broccoli begins to turn bright green. Remove from heat and set aside.
In a food processor or blender, whip the tofu, nutritional yeast, tahini and spices together until smooth. Add the cooked vegetable mixture and utilize the pulse function 3 or 4 times to roughly incorporate together.
Use a spatula or spoon to transfer the mixture into the prepared pie crust. Bake for 45-50 minutes, or until top begins to turn golden brown. Remove from heat and let stand for 10 minutes before serving; quiche is delicious served either hot or cold. Serves 6.
Submitted by Julie Morris - www.JulieMorris.net
