By La Vie dans mon assiette :
In collaboration with Unisoya
What you need
Ingredients (6 to 8 servings)
Tofu marinade:
½ package of Unisoya tofu of 454 g
2 tablespoons maple syrup
1 ½ tablespoon tamari sauce
1 teaspoon garlic powder
Salt and pepper
1 tablespoon canola oil
For the quiche:
1 store-bought pastry
1 chopped onion
2 tablespoons olive oil
1 cup grated mozzarella
½ cup crumbled feta
½ cup peas
½ cup chopped Swiss chard or spinach
4 eggs
2 tablespoons pesto
Salt
Ground pepper
The instructions
Cut the block of tofu into thin slices, approximately the thickness of bacon, then crush to obtain small pieces. The more the pieces will be minced, the crispier the tofu will be. Prepare the tofu mixture, add the pieces, and leave to marinate for 2 hours (up to 24 hours for more taste), or simply 20 minutes at room temperature.
Cook the tofu in a non-stick pan with the oil for about 6 minutes or until the pieces are toasted, making sure to turn them. Set aside
In a non-stick skillet, sweat the onion for 3 minutes with a drizzle of olive oil. Set aside.
In a bowl, whisk the eggs. Add Swiss chard, peas, tofu and grated cheese. Salt and pepper.
In your ovenproof container, place the dough and, to prevent the dough swells when cooked, prick with a fork. Brush the bottom with pesto. Spread the mixture and the feta.
Bake for about 30 to 40 minutes at 350°F or until the quiche is golden brown.
Serve hot!
Enjoy your food !
