How To make Herbed Tofu Mushroom Quiche
1 1/2 c Onions, chopped
2 ea Garlic cloves, minced
1 tb Safflower oil
2 c Mushrooms
2 tb Parsley, chopped
1 tb Dill, chopped
1 ts Thyme, chopped
1 ts Rosemary, chopped
1 lb Firm tofu, drained
1 ts Curry powder
Salt & pepper 1/3 c Wheatgerm
1 md Tomato, thinly sliced
Saute the onio & garlic in oil until the onion begins to brown. Remove from skillet & set aside. In the same skillet, saute mushrooms over medium heat, covered, until they are just softened & beginning to give off liquid. Stir in the fresh herbs & remove from heat. Preheat oven to 350F. Place half of the onion mixture into a food processor or blender. Crumble in the tofu & blend until smooth. In a mixing bowl, combine tofu with the remaining onion mixture, curry powder, salt, pepper & mushroom-herb mixture. Oil a 9" pan. Sprinkle half the wheatgerm over the bottom of the pan. Spoon in the tofu mixture & pat down to form an even layer. Top with sliced tomatoes & sprinkle with the remaining wheatgerm. Bake until set, about 40 minutes. Let stand for about 15 minutes, cut into wedges & serve. VARIATION: Replace thyme & rosemary with tarragon.
How To make Herbed Tofu Mushroom Quiche's Videos
Vegan Quiche
We've made this vegan quiche too many times to count! Experiment with adding different veggies.
*Pro tip: use a food processor and not a blender to make the filling*
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Vegan What I Eat In A Week (Dinner) +Why I Went Plant-Based: Pasta, Tacos, Garlic & Herb Tofu
Hiii friends! Welcome to a new video - Upgrade your kitchen with Misen’s amazing cookware and Dutch Oven! Go to and use promo code SWEETGREENSVEGAN to get 20% off your first order!
00:00 intro
00:26 penne pasta with vegan meat sauce + DIY salad dressing
07:20 garlic & herb tofu
08:54 Taco night
13:25 Why I decided to go Plant-based vegan + makeup and skincare routine
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Penne Pasta with Vegan Meat Sauce - makes 5-6 servings
3 tbsp of olive oil
2 carrots, diced
1/2 yellow onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 medium shallot, diced
3 garlic cloves, minced
2 cups of vegan ground meat
1 1/2 tbsp of tomato paste
1 tbsp of soy sauce
2 tsp of sugar (optional)
1/4 cup of red wine (optional)
1 tsp of Calabrian chili paste (optional)
1 tbsp of garlic powder
2 tsp of onion powder
1 tsp smoked paprika
2 tsp of Italian herbs
1 jar of pasta sauce
1 cup of water or vegetable broth
Salt and pepper to taste
5-6 servings of cooked pasta
Salad dressing (These are GUESStimates lol)
1/2 shallot, minced
1 garlic clove, minced
1 tbsp of capers, roughly chopped
3 tsp of unsweetened plain vegan yogurt
1 tsp of dijon mustard
2 1/2 tbsp of olive oil
1 tsp of champagne vinegar
1 tsp of nutritional yeast
1/2 tsp of red chili flakes
2 tsp of agave or maple syrup
1/4 tsp of salt
1/4 tsp of black pepper
Tacos
Vegan ground meat
Lettuce
Tomatoes
Cilantro
Onions
Avocado
Black beans
Vegan Cheese
Unsweetened plain vegan yogurt
Garlic & Herb Tofu
1 block of extra firm tofu
1 1/2 tbsp of Garlic & Herb seasoning blend
2 tbsp of coconut or liquid aminos
1 tbsp of olive oil
2 tbsp of cornstarch
3 tbsp of vegan butter
1 tbsp of fresh parsley, chopped
Directions:
Freeze the extra firm tofu and let it thaw out completely before using. Drain the excess water from the tofu once thawed. Break the tofu into bite-sized pieces and add to a bowl or bag. Pour in the aminos, olive oil, 1 tbsp of a Garlic & Herb seasoning blend, and cornstarch. Shake to combine and set aside for 5 mins.
After 5 mins, add the seasoned tofu to the air-fryer for 12 minutes at 390 degrees or bake for 20 minutes at 400 degrees. While the tofu cooks, add the remaining Garlic & Herb seasoning blend to the 2-3 tbsp of melted butter. Stir to combine
Once the tofu is finished cooking, add the vegan butter and crispy tofu to a warm skillet and mix together so that the tofu is coated with the garlic & herb vegan butter
Tofu made delicious! ????????
Best Ever Roasted Vegetable Vegan Quiche - quick and easy recipe
Massive thanks to Laura for letting me come along and cook with her in her fabulous kitchen... The Tidy Kitchen Company are based in Cardiff, check out their social media details down below...
These tarts are full of flavour and are perfect served as a starter or as a light lunch, and what's even better they're vegan as well.
Any questions please get in touch either comment here or through katiehomecook.com.
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INGREDIENTS:
1 pack of filo pastry
Vegan butter or oil to brush pastry sheets
1 pack of extra-firm silken tofu (patted dry)
2 Tbsp nutritional yeast
3 Tbsp hummus
Sea salt and black pepper (to taste)
3 cloves garlic (chopped)
2 red peppers (chopped and thoroughly cleaned and dried
1 medium diced onion per or 2 leeks)
3/4 cup cherry tomatoes (halved)
1 cup chopped courgette
Instructions
1. Preheat oven to 400 degrees F (200 C)
2. Cut pastry into sheets of approximately 4” by 4” you can amend if you like more or less pastry
3. Brush each sheet with oil or melted plant-based marg.
4. Layer pastry sheets until 3 slices thick and push into a muffin tin to make the tart shell.
5. Prep veggies and garlic and add to a baking sheet. Toss with 2 tbsp olive oil and a healthy pinch each salt and pepper and toss to coat.
6. Place in the oven and bake until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat to 375 degrees F (190 C). Alternatively, sweat on the hob until nice and soft.
7. To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, and a heaping 1/4 tsp each sea salt and black pepper (amount as original recipe is written // adjust if altering batch size). Set aside.
8. Remove veggies from oven, add to a mixing bowl and top with the tofu mixture.
9 Pop filling into individual fill tartlets filling 2/3 way, we like generous tarts!
10. Bake quiche at 375 degrees F (190 C) for a total of 30–40 minutes or until the top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
11. Let cool briefly, and then serve with a fresh and crunchy salad!
Italian Herb Tofu & Winter Vegetable Sheet Pan Meal | Minimalist Baker Recipes
Flavorful, 10-ingredient sheet pan meal with Italian herb tofu and winter vegetables. A nourishing, weeknight-friendly meal that’s vegan and gluten-free!
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Feta and Spinach Filo Pie | Jamie Oliver
A super quick and brilliantly simple feta and spinach pie which uses layers of filo pastry to give you the most amazingly crispy pie that is perfect for a hot summers day.
Jamie’s 30 Minute Meals originally aired on Channel 4. If you’re UK based you can watch Jamie programmes on All 4 channel4.com
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Summer Vegetable Lasagne | Jamie Oliver |
5 Things... Vegetarian | Food Tube Classic Recipes |
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