Recipes: Spinach Tofu Quiche and Baked Tofu

I’ve devised these recipes, which have proven delicious.

One, a spinach tofu quiche, uses havarti, feta, and the baked tofu described in the second recipe.

Spinach Tofu Quiche

1/2 batch baked tofu, cubed (see below)
1 large handful baby spinach
3 medium red potatoes
1 1/2 tbsp. olive oil
3 eggs
1 cup milk
1/2 sweet white onion (vidalia or similar)
1/2 tbsp. butter
1 cup havarti cheese, shredded
1 cup herbed feta cheese, crumbled
2 tbsp. sour cream
fresh cracked pepper
kosher salt

Preheat oven to 400 degrees.

Shred potatoes into colander and salt generously. Let sit in the sink for 20 minutes, then press with paper towels to get as much moisture out of them as possible. Liberally oil a 9″ pie pan, then press shredded potatoes to coat bottom and sides of the pie pan. Don’t forget to oil the very top edge. Brush remaining oil over potato “crust” and bake for 20-30 minutes until it starts to brown and crisp up.

Turn the oven down to 325 degrees.

Slice onion into rings and saute in butter over medium heat approx. 20 minutes or until translucent, soft, and just starting to brown.

In a large mixing bowl, combine cheeses, sour cream, milk, eggs, tofu, spinach, and pepper and stir. If you’re using another cheese in place of feta, add a dash of salt. Pour this mixture into the potato crust. Layer the sauteed onions on top of the quiche and bake for 30-40 minutes or until darkened on top and firm. Let stand ten minutes before serving to let the quiche set. It’s great at room temperature or just slightly warmer.

Baked tofu recipe after the jump.

Baked Tofu

1 package extra-firm tofu
1/4 cup soy sauce
3 cloves garlic
1/4 cup olive oil
2 tbsp. lemon juice
1/3 cup water
generous pinch kosher salt
fresh cracked pepper

Preheat oven to 400 degrees.

Press the tofu for at least 30 minutes by sandwiching it between two plates and placing a heavy object on top. Use paper towels on either side of the tofu to increase friction and absorb the draining water. The sides of the tofu should bulge but not split.

Blend marinate ingredients (everything but the tofu) in a food processor, or mince the garlic and whisk together.

Cut tofu into four slabs of equal thickness. Place in baking dish, not overlapping, and pour over marinade. Make sure some marinate gets underneath the tofu. Bake for 30-40 minutes or until brown and most of marinade is evaporated. Remove from oven and drain on paper towels.

Cut tofu into strips and use in salad, on breakfast sandwiches, or in stir-fry.