A fragrant potpourri of
flavors enclosed by a flaky crust, this meatless dish can be
eaten hot or cold.
Tofu Quiche
Pie
1 tablespoon vegetable
oil
1/2 cup chopped onion
1 cup sliced mushrooms
2 cloves garlic, crushed
1 tablespoon finely chopped fresh cilantro
1 (12-ounce) package firm tofu, drained and diced
1/2 pound spinach, rinsed, trimmed and chopped
1/2 cup plain yogurt
2 large eggs, beaten
1/4 cup freshly grated Parmesan cheese
2 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 tablespoons sherry
1 teaspoon lemon juice
1/2 teaspoon grated fresh ginger root
1/4 teaspoon cayenne pepper
1/4 cup freshly grated Parmesan cheese
8 ounces phyllo dough
Preheat oven to 350°F
(175°C). Grease a 9-inch pie plate; set aside.
To a heavy skillet, heated
over medium-high heat, add oil and sauté onions until
translucent, 3 to 5 minutes; add mushrooms, garlic and cilantro.
Cook for 5 minutes, stirring constantly; remove from heat and
set aside.
Combine tofu, spinach,
yogurt, eggs, first addition of Parmesan cheese, soy sauce, peanut
butter, sherry, lemon juice, ginger root and cayenne pepper in
a large bowl; mix well, then stir in the onion/garlic mixture.
Place phyllo dough on
prepared pie dish; allow 4-inch to 6-inch of phyllo dough to
overhang the edge of the dish. Pour tofu mixture into pie plate;
fold phyllo sheets over the top.
Bake for 30 minutes; remove
from oven. Cool for 10 minutes before serving.
