Tofu Crustless Quiche
I’ve been called the “Quiche Queen”, pies, tarts made with eggs, milk and cheese are my sinful guilty pleasures. Predictably these treats come at a high cost which must be paid at the gym. Hmm…. not worth it. Loosing 2lbs means burning 7700 calories, yup, you hear me right, 7700 calories (an average 50 minute hardcore cardio workout burns 400-450 calories), you do the math.
How to transform the classic quiche into something special and completely guilt free? Shout outs to all of you who want to stay healthy and fit. First, get rid of your Lean Cuisine and go workout, the trick you must learn, is low calories, low fat (basically no fat), and low cholesterol.
This is a “TC Hype original” recipe which I have been making for years. It turns out perfect every time, dead simple, and with no crust required, it makes it even easier and lower in calories.
Ingredients: two blocks of extra firm tofu, fresh spinach, nutritional yeast, red onion, garlic, corn starch, salt and pepper.
First drain the water from the tofu and add some sea salt, nutritional yeast (6 tbs) and a little tahini (completely optional), and corn starch (2 tbs) and blend them well till smooth. Meanwhile, saute red onion, garlic and spinach. Set the oven temperature to 400F, blend the veggies into the tofu mix and then spoon into muffin tins and bake for 20-23 minutes.
Epic! The top turns golden brown and crisp
Aren’t they beautiful? Now, feel free to indulgence yourself!
They are also perfect as party snacks. Don’t look down on tofu, in fact it tastes even better and creamier than the eggy cheesy stuff. Crunchy on the outside and soft buttery spinachy inside; man, just brilliant, seriously good stuff.
Note: you are more than welcome to add other veggies you like. Broccoli, mushroom, tomato, zuc, pepper and asparagus are all great options.
