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Polenta, Tofu, and Vegetable Quiche




Source of Recipe


Millenium Cookbook
Many people choose not to use eggs in their diet. About 70 percent of
the calories in eggs are from fat, and a large portion of that fat is
saturated.
A hearty layered torte, this item is a popular addition to any brunch menu.

Polenta:

4 cups water
1/2 teaspoon sea salt
1 cup polenta
1/2 teaspoon dried oregano
1/4 teaspoon minced fresh rosemary


Tofu-Vegetable Filling:

1 clove garlic, minced
1 bunch basil, stemmed
2 Tablespoons light miso
1 1/2 pounds firm tofu, finely crumbled
2 teaspoons rice vinegar
2 teaspoons nutritional yeast
1/2 teaspoon ground nutmeg
2 leeks, washed well and cut into ½-inch-thick slices
1 clove garlic, minced
2 teaspoons olive oil (or 3 Tablespoons vegetable stock)
8 ounces button mushrooms, thinly sliced
1 zucchini, thinly sliced
1 teaspoon sea salt
¼ teaspoon ground pepper

1 tomato, thinly sliced
Chopped fresh herbs, such as oregano, parsley, basil, tarragon, and rosemary
1/2 cup fresh bread crumbs (optional)


To make the polenta:

In a medium heavy pot, bring the water to a boil and add the salt.
Gradually whisk in the polenta. Reduce heat to low, add the oregano and
rosemary, and whisk for 5 minutes. Cook the polenta for another 10
minutes, or until it pulls away from the sides of the pot. Pour the
polenta into an 8-inch square baking dish and smooth the top. Let cool.


To make the filling:

Preheat the oven to 400 degrees F. In a large bowl, combine the garlic,
basil, miso, tofu, vinegar, yeast, and nutmeg. Transfer half the
mixture to a blender or food processor and blend until smooth. Return
the puree to the bowl and set aside.

In a large skillet, saute the leeks and garlic in the olive oil over
medium heat until the leeks are just wilted, about 5 minutes. Add the
mushrooms and zucchini and saute until the vegetables are soft and the
liquid has evaporated. Add the salt and pepper and remove from heat.
Add the tofu mixture and stir well. Spread this mixture on the polenta
in the baking dish.

Cover with aluminum foil and bake for 20 minutes. Remove the foil and
top with tomato slices, herbs, and bread crumbs. Bake, uncovered, for
20 minutes, or until the top is lightly browned and the filling is
firm. Let cool for 15 minutes to set the filling before serving.

23 grams protein per serving!