Recipes
Tofu Quiche
Ingredients
Crust:
Olive oil, garlic (pressed/finely chopped), 1 onion (diced), sea salt (pinch), fresh rosemary (chopped), 1 cup of millet (make sure you rinse it first), 3 cups water (preferably bottled or filtered water)
Topping
1 block of tofu, 3 tablespoons of tahini, 2 tablespoons of ume su, 2 tablespoons of olive oil, 1 onion (diced), 2 garlic cloves (pressed), 2 tablespoons of rosemary, sea salt (pinch), handful of mushrooms (however many your heart desires!), 4 tablespoons of shoyu.
Ok so first things first you need to make the base.
Heat oil in pan and saute garlic and onions with a pinch of salt. Add the rosemary and saute for a few minutes. Then add the millet, keep stirring for a minute or so. Add the water and bring to the boil. Let it simmer for about 25-30 minutes until millet is soft.
Whilst the millet is doing it’s thing make the topping.
Mix the tofu, ume su, tahini, and 1 tablespoon of olive oil in the food processor (or you could put it in a big bowl and mix/mash it) until you have a smooth blended mixture (it’s up to you how smooth you want it)
Then heat 1 tablespoon of oil in a pan and saute the onions, garlic and mushrooms and rosemary making sure you add a pinch of salt. When it’s soft add 3 tablespoons of shoyu. Then add this mixture to the tofu mixture. Mix it. Taste it…it tastes like cheese!!!
When the millet is cooked choose a baking dish, wet it slightly with your hands to stop the millet stick and then spoon the mixture into a baking dish. Press it into the dish and then spread the lovely tofu mixture on top. Drizzle some shoyu over the top, pop in the oven for about 30 minutes, take it out, let it cool and that is your doorway to quiche heaven. See you there :O)!
