Tofu Spinach Phyllo Quiche

Ingredients

• 12 sheets phyllo
• Olive oil for brushing
• 3 teaspoons toasted sesame seeds
• 1 Tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 15 ounces frozen cut spinach
• ½ lemon, juiced
• ¼ teaspoon red chili flakes
• 1½ blocks extra firm tofu, crumbled
• ½ teaspoon turmeric
• ½ teaspoon cumin
• ½ teaspoon basil
• ¼ teaspoon cayenne
• ½ teaspoon salt
• 1 Tablespoon soy sauce
• ⅓ cup nutritional yeast
• 1 tomato, sliced into rounds

Instructions

1. Preheat oven to 350°.
2. To make crust: Coat a 9" pie pan with olive oil. Put 1 phyllo sheet on a work surface, and brush all over with oil. Sprinkle with ½ teaspoon sesame seeds. Top with second sheet of phyllo, and brush with oil. Top with third sheet, brush with oil, and sprinkle with ½ teaspoon sesame seeds. Repeat phyllo and oil 7 more times. Sprinkle eleventh phyllo sheet with remaining sesame seeds, and top with twelfth phyllo sheet. Press into prepared pie pan. Trim edges with scissors.
3. To make filling: Heat olive oil over medium heat and add onion. Sauté for a few minutes, then add garlic. Sauté until onions become transparent.
4. Add frozen spinach, lemon juice and chili flakes. Saute until spinach is cooked. Remove from heat and set aside.
5. Crumble tofu into a large bowl. Add the next 7 ingredients. Mix well, then add the spinach mixture. Mix together and pour into prepared pie shell. Arrange tomato slices on top.
6. Place on center rack of oven and bake 45 minutes, or until top is golden. Enjoy!

User Rating: