Tofu Spinach Pie Recipes

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TOFU SPINACH PIE



Tofu Spinach Pie image

very easy and light quiche I have been making for years! I have recently begun using 2 bags of baby spinach and have "wilted" it in the saute pan on top of the sauteed onions. I have also added broccoli or fresh sugar snap peas along with the spinach. Serve with a salad and crusty bread for a nice light meal.

Provided by kitchendiva

Categories     Spinach

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 ready-made pie crust (grahmcracker or butter crust)
2 medium onions, chopped
1/2 cup oil
2 tablespoons chopped parsley
1 tablespoon dill weed
2 1/2 cups chopped lightly cooked spinach
1 teaspoon salt
1 dash pepper
1/2 teaspoon margarine
2 cups tofu (2 cakes)
3 beated eggs
2 tablespoons grated parmesan cheese

Steps:

  • Saute/ onions in oil.
  • Add in parsley and dill weed and saute.
  • add drained spinach.
  • add mashed tofu, eggs, margarine and remaining spices.
  • Cook at 375 for 25 minutes.
  • Sprinkle with cheese.

Nutrition Facts : Calories 384.7, Fat 31.5, SaturatedFat 5, Cholesterol 107.2, Sodium 606.4, Carbohydrate 16.4, Fiber 1.2, Sugar 2.4, Protein 10.9

EGGLESS TOFU SPINACH QUICHE



Eggless Tofu Spinach Quiche image

I make this quiche without eggs. The tofu gives it a good texture. I've brought it to potlucks where friends aren't vegetarian...no one ever knew! It is always a hit!

Provided by CookingForDummies

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 45m

Yield 6

Number Of Ingredients 10

1 (8 ounce) container tofu
⅓ cup 1% milk
½ teaspoon salt, or to taste
½ teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon minced garlic
¼ cup diced onion
⅔ cup shredded Cheddar cheese
½ cup shredded Swiss cheese
1 unbaked 9 inch pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt and pepper.
  • In a medium bowl, combine spinach, garlic, onion, Cheddar cheese, Swiss cheese and tofu mixture. Mix well, and pour into prepared pie crust.
  • Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 18.5 g, Cholesterol 22.1 mg, Fat 18.8 g, Fiber 2.8 g, Protein 12.7 g, SaturatedFat 7.1 g, Sodium 488.8 mg, Sugar 1.8 g

SPINACH, TOFU AND SESAME STIR-FRY



Spinach, Tofu and Sesame Stir-Fry image

You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 3 servings

Number Of Ingredients 9

1 tablespoon canola oil
1/2 pound tofu, cut in small dice
1 large garlic clove, minced
1 teaspoon grated or minced fresh ginger
1/4 teaspoon red chili flakes
Soy sauce to taste
1 6-ounce bag baby spinach, rinsed
2 tablespoons toasted sesame seeds
1 teaspoon sesame oil

Steps:

  • Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
  • Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.

SPINACH AND TOFU PANEER



Spinach and Tofu Paneer image

Provided by Deborah Madison

Categories     Soup/Stew     Food Processor     Garlic     Ginger     Onion     Rice     Soy     Vegetable     Side     Vegetarian     Quick & Easy     Yogurt     Dinner     Lunch     Tofu     Spinach     Healthy     Nutmeg     Butter     Cumin     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield serves 3-4

Number Of Ingredients 14

1 carton firm or soft tofu
Salt
1 large bunch spinach, stems discarded, leaves well washed
1 jalapeño chile, seeded and coarsely chopped
1 serrano chile, coarsely chopped
1-inch knob ginger, peeled and diced
3 garlic cloves, coarsely chopped
1 cup diced onion
2 tablespoons ghee, butter, or vegetable oil
1 1/2 teaspoons ground cumin
1/8 teaspoon nutmeg, plus a pinch
1/8 teaspoon cayenne pepper
1/2 cup half-and-half
1/3 cup yogurt

Steps:

  • 1. Dice the tofu into pieces about the size of a sugar cube or a little smaller. Bring 6 cups water to a boil, add 1 teaspoon salt and lower the heat to a simmer. Add the tofu, turn off the heat, and leave for 4 or 5 minutes. Pour into a colander to drain. (If you've used soft tofu, remove it with a slotted spoon.) Set aside.
  • 2. Steam the spinach until wilted, then remove it to a cutting board and chop. When cool enough to handle, squeeze out the excess water.
  • 3. Put the chiles, ginger, garlic, and onion in a food processor, and process until finely chopped. Heat the ghee or butter in a nonstick skillet, add the onion mixture and cook over medium heat, stirring frequently, for 5 minutes.
  • 4. Add 1 teaspoon salt, the cumin, nutmeg, cayenne, and 1 cup water.Simmer for 5 minutes, then return the mixture to the food processor, add the spinach, and puree.
  • 5. Return the mixture to the skillet, add the half-and-half and the tofu, and simmer for about 5 minutes. Turn off the heat and stir in the yogurt. Serve over basmati rice.

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