Mushroom, Kale and Bacon Quiche (without the bacon!)

I feel like a LOT of my cooking involves tofu lately, but I am really enjoying learning about its amazing versatility every day. Tonight I made a divine quiche that even the man of the house didn't turn his nose up at. Of course there is no bacon in the quiche, but some lovely roasty mushrooms, sauteed kale and a touch of liquid smoke.

I didn't do a crust for this quiche because I really just wanted to make a quick dinner, but if you have some time, there are plenty good vegan crust recipes out there. One I read about earlier involved grated potato to create a 'rosti' type crust - sounds yummm!

Also note, my pie dish is quite large, so this is a large recipe. You could always downsize it to fit a smaller dish. 

Ingredients:

6 blocks tofu (150g each)

2 tbs B-Well vegan mayo (available at Pick 'n Pay)

2 tsp liquid smoke

1/2 tsp turmeric

1/4 tsp coriander powder

1/4 tsp chilli flakes

1/2 cup soy milk

1 heaped tbs cornflour

1 x 400g punnet chopped mushrooms

4-6 large kale leaves, finely shredded

1/2 purple onion, diced

3 cloves garlic, crushed

1 green pepper, diced

2 tbs olive oil

Himalayan salt

Turn your grill on to 250 degrees Celcius. Toss the mushrooms in 1 tbs olive oil and grill until slightly crisp. I usually drain the liquid from the oven tray halfway through the process. 

Meanwhile, in a pan, sautee the onions, green pepper and garlic in a tbs of olive oil. When soft, add the kale, chilli and coriander powder and stir fry until the kale is wilted. Add the mushrooms to the pan and season with salt. Remove from heat and turn the oven to 180 degrees, with both top and bottom elements on. 

Place all 6 blocks of tofu in a large mixing bowl and smoosh them up with your hands, as if kneading bread dough. Add the soy milk, turmeric, corn flour, liquid smoke, 1/2 tsp salt and mayo and blend with a stick blender until smooth. Stir the vegetables into the tofu mixture. Place it all in a non-stick pie dish and bake for approximately 30-40 minutes. The top and edges will be golden brown when its ready. 

Serve with a fresh salad and tomato sauce xxx