MUSHROOM, ASPARAGUS, AND TOFU QUICHES

Mushroom, Asparagus, and Tofu Quiches image

Provided by @MakeItYours

Number Of Ingredients 10

1 12.3 ounce package light firm silken-style tofu (fresh bean curd)
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
3 ounces cheddar-flavored soy cheese, finely shredded (3/4 cup)
2 tablespoons snipped fresh basil
1/4 teaspoon ground black pepper
1/8 teaspoon salt
2 teaspoons olive oil
1 1/2 cups sliced fresh assorted mushrooms (such as cremini, stemmed shiitake, morel, and/or button)
12 ounces fresh asparagus spears, trimmed and cut into 1-inch-long pieces
1/4 cup finely chopped shallots

Steps:

Preheat oven to 350 degrees F. In a blender or food processor, combine tofu and eggs. Cover and blend or process just until combined. Transfer to a large bowl; stir in soy cheese, 1 tablespoon of the basil, the pepper, and salt. Set aside.
In a large skillet, heat olive oil over medium-high heat. Add mushrooms, asparagus, and shallots. Cook and stir for 5 to 8 minutes or just until tender; cool slightly. Stir vegetable mixture into tofu mixture, stirring until well mixed.
Divide mixture among six 6-ounce ramekins or au gratin dishes. Place filled ramekins in a 15101-inch baking pan.
Bake, uncovered, about 20 minutes or until set and edges are bubbly. Sprinkle with the remaining 1 tablespoon basil. Serve warm.