This dish was very tasty and even easier to prepare! Thanks to Christine Waltermyer, author of The Natural Vegan Kitchen, and to Book Publishing Co., allowing me to share this recipe.

Ingredients

1 pound firm tofu, drained

2 Tbsp water

1 tsp grapeseed oil or other oil

2 cups button mushrooms, thinly sliced

1 tsp basil

½ tsp dried oregano

½ tsp sea salt

½ cup diced carrot

½ cup thinly sliced leek

½ cup broccoli florets

ground black pepper (to taste)

2 tsp white miso

1 tsp umeboshi vinegar

¼ tsp ground turmeric

1 (9-inch, whole grain pie crust prebaked at 350 degrees for 5 minutes; optional)

Directions

Preheat the oven to 350 degrees F.

Put the tofu in a colander in the sink and put a few small plates on top of it. Let the water drain from the tofu for 10 minutes.

Heat 1 Tbsp of the water and the oil in a medium skillet over medium heat. Add the mushrooms, basil, oregano, and a pinch of the salt. Cover and cook for 5 minutes, or until the mushrooms have softened. Add the carrot and leek and cook and stir for 5 minutes. Add the broccoli and pepper to taste. Cook and stir for about 5 minutes, until the vegetables are just tender (do not overcook them). Add a small splash of water, if needed, to keep the vegetables from sticking to the skillet.

Crumble the tofu into a food processor. Add the miso, vinegar, remaining salt, and turmeric. Process until smooth. Transfer to a bowl and fold in the cooked vegetables. Pour into the pie crust (if using), or into a lightly oiled 9-inch pie plate. Bake for at least 1 hour. Let stand 30 minutes before slicing and serving. Covered and stored in the refrigerator, Tofu Quiche will keep for 4 days.