- 5 Tbsp. olive oil, divided
- 1 medium sweet onion, finely diced
- 5 medium cremini mushrooms, chopped (or any other kind of mushroom)
- 1/2 tsp. sea salt, divided
- 1/4 tsp. pepper
- 1 tsp. dried basil
- 1/4 tsp. red pepper flakes
- 1 Tbsp. sherry, optional (I use cooking sherry)
- 3 garlic cloves, minced or pressed
- 1-16 oz. package firm tofu, drained and pressed for at least 30 minutes
- 2 Tbsp. lemon juice
- 1 Tbsp. rice vinegar
- 1/4 cup unsweetened soymilk or unsweetened almond milk
- 1/4 cup nutritional yeast
- 4 to 5 oz. frozen chopped spinach
- 1 package Litelife Tempeh Fakin’ Bacon
- 1/2 cup Daiya Cheddar Style Shreds
- 1 pie shell (I use Marie Callender’s frozen pie crust or Wholly Wholesome from Whole Foods)
Preheat oven to 350 degrees F.
Take the pie crust out of the freezer and put it on a baking sheet.
In a skillet, on medium heat, add 1 Tbsp. olive oil, onions, and mushrooms.
Cook for 10 minutes, stirring frequently. Add 1/4 tsp. salt and the sherry to deglaze and cook for another minute, or so.
Remove and place the onion mixture in a medium sized bowl. In the same pan, on medium heat, add 4 Tbsp. olive oil, garlic, basil, pepper, and red pepper flakes. Cood for 3 minutes, until garlic is golden, but do not brown.
Pour garlic mixture into a food processor and crumble drained tofu on top.
Add the vinegar, lemon juice, 1/4 tsp. salt, soymilk or almond milk, and nutritional yeast. Puree until smooth.
If you don’t have a food processor, you can just add all of the ingredients to a large bowl and use a pastry cutter to break up the tofu and to mix all the ingredients together. That’s what I did. Yes, ever since Christmas, we’re the proud owners of a food processor, but I wasn’t about to fire it up with the kids trying to sleep.
Add the tofu mixture to the bowl with the onion mixture.
Saute the spinach until heated through.
In the meantime, cook the Fakin’ Bacon acccording to package directions. Break it up into small pieces as it’s cooking.
Once finished, put the spinach in a strainer and press with a spoon to squeeze out all the excess water. Add it to the tofu/onion mixure.
Add the Fakin’ Bacon to the tofu/onion/spinach mixture. Add the Daiya cheese. Stir all ingredients together.
Prick the pie crust a few times with a fork. Fill the pie crust with the filling. It will be very full. Just press the filling down into the pie crust and smooth it out. Sprinkle with paprika.
Cover the exposed crust with strips of tin foil.
Bake at 350 degrees F for 40 minutes. Take the tin foil off the crust. Bake for an additional 20 minutes.
You can eat it hot, or let it cool, cover, and refrigerate until the next morning. Cut into slices and microwave for 45 seconds to 1 minute.
(The Fakin’ Bacon adds a definite smoky flavor. If that isn’t a taste you prefer, you might want to stick with the Best Vegan Quiche Ever instead of this variation.)
Mmmm! Piping hot, delicious quiche. And only one “Food Klutz” moment. Not so “Danger-Prone” NOW, am I?