Breakfast day 29: asparagus and mushroom vegan quiche

INGREDIENTS

• 2 cups asparagus, chopped
• 8 ounces mushrooms, sliced
• 1 cup tomatoes, chopped
• 2 cups kale or spinach, chopped
• 1 12.3-ounce package silken tofu
• 1 cup chickpea flour
• 1/4 cup nutritional yeast
• 2 tablespoons soy sauce
• 1 teaspoon ground thyme
• 1 teaspoon ground oregano
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon kala namak (black salt)*
• 1/4 teaspoon black pepper

INSTRUCTIONS

1. Preheat oven to 350F. Lightly grease a medium cast iron skillet.**
2. In a wok or large skillet, warm a little water or oil over medium heat. Add asparagus; cook for 4-5 minutes. Add mushrooms, tomatoes, and kale; cook for 5 more minute, until vegetables are tender.
3. In a food processor or blender, add tofu, chickpea flour, nutritional yeast, soy sauce, thyme, oregano, turmeric, salt, and pepper. Blend until smooth.
4. Remove vegetables from heat; pour in the tofu mixture and stir to combine. Pour the mixture into the skillet.
5. Bake for 40 minutes. Remove; set aside for 10 minutes before serving.

NOTES*This gives the quiche a real eggy flavor. If you don’t have kala namak, you can use regular salt.
**I used a 9-inch cast iron skillet, but I think it would also work in a skillet that is a little bigger. You can also use a glass pie dish.

Source: Emilie Eats