Line a microwave-proof container with paper towels. Rip up the tofu with your hands and put into the container. Microwave for 2 minutes, and drain away the water. (I used a microwaveable dish and colander set.)
Boil the spinach, carrot, broccoli and cauliflower in hot water for about 1 minute, drain well and chop up finely.
Grate the cheese. Preheat the oven to 200℃.
Chop the garlic, onion, mushrooms and bacon finely, and sauté until they are caramelized.
Add the parboiled vegetables, soup stock granules, salt and pepper, and sauté while stirring well.
Put the tofu, cheese, milk and egg in a bowl, and mix together until creamy.
If you do this in a food processor or mixer it will become creamy in no time!
Add the sauteed vegetables to the tofu batter and mix.
Thinly spread some olive oil (or vegetable oil) on the inside of a heatproof dish and pour in the batter.
Bake in an oven at 200℃ for about 10 to 12 minutes, until the top is slightly browned.
Story Behind this Recipe
I wanted a tasty way to eat spinach, so I decided to make a quiche. And to make it health all around I made it with tofu. I included a ton of vegetables that I had in the fridge too.
Eliminate any excess water in both the tofu and the vegetables to prevent this from becoming watery. If you leave out the bacon and egg and use soy milk, this is good for vegetarians too. Both the bacon and cheese are salty, so go easy on the seasonings. You can decrease or increase the amount of vegetables. And of course, you could make it with a crust, too!