Roasted Tomato & Kale {Tofu} Quiche

Meatless Monday success...on so many levels. Tonight, we enjoyed quiche...tofu quiche. No one had any idea. The brother is still in the dark, bless him. He ate it right up. Said the crust wasn't his favorite, but the rest of it was really good. The mother and I thought the whole thing was pretty delish. I adapted the recipe from Edible Perspective. It's definitely a keeper. I have never used tofu before. I was kind of weirded out by it. I knew that it would have to be unidentifiable for the brother. This definitely worked. So good. Creamy and flavorful. Trust me. 


Roasted Tomato & Kale {Tofu} Quiche

Ingredients for the quiche:
1 pint of cherry tomatoes, halved 
1/2 cup chopped green onions
1 heaping tsp minced garlic
2 packed cups chopped kale
1 package (14 oz) of firm or extra firm tofu, drained
1 TBSP organic milk
1 TBSP white wine
1 tsp sea salt + some
1 tsp ground pepper + some 
1 tsp basil
1 tsp rosemary
1 tsp oregano
EVOO

Ingredients for the crust:
1 cup old fashioned oats
3/4 cup whole wheat flour
1 TBSP herbs (I used a combination of basil, rosemary, oregano and thyme)
3-4 TBSP coconut oil
3-4 TBSP cold water 

Directions:

• Preheat the oven to 400*F and line a rimmed baking sheet with parchment paper. Place the tomatoes on the baking sheet; drizzle with EVOO and sprinkle on some salt and pepper. Roast for about 30 minutes (until shriveled and starting to brown), stirring halfway through. Remove from oven and let cool. Reduce heat to 375*F.
• Meanwhile, drizzle a small sauté or fry pan with EVOO. Heat it up and add your green onions. Sauté the onions for about 5 minutes. Add the garlic and continue to cook for another minute. Remove from heat and let cool.
• Lightly grease a 9" pie plate. Place the oats for the crust in your food processor and pulse 10-20 times. Until it looks good. Combine oats, flour, and herbs in a large bowl; mix well. Add coconut oil and water. Mix with your hands until the mixture starts to hold together when squeezed or pressed. Place the dough in your prepared pie plate and pat it down in the bottom, then up the sides. Bake for 10-12 minutes. Let cool. 
• Place the tofu, 1 1/2 TBSP EVOO, the white wine, milk and herbs, salt and pepper in your food processor and process until smooth. Scrape down the sides and give it another 10 seconds. Add in the kale and pulse until the kale is evenly distributed and more finely chopped.
• In a large bowl combine the tofu/kale mixture, roasted tomatoes, and onion/garlic mixture. Stir. Pour into crust and smooth it out. Bake for about 30-35 minutes. 
• You should let it sit for 10 minutes before cutting with a really sharp knife. But I was hungry. So my edges aren't smooth. Still tasty!

Enjoy!