Vegan Quiche

For the Custard:

1 pound extra firm tofu, drained
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. turmeric
1/2 tsp. sea salt
1/4 cup nutritional yeast
1/4 cup cornstarch
1 1/2 tbsp. Dijon mustard
1 tbsp. lemon juice
1/4 tsp. red pepper flakes

For the Veggies:

1 tsp. olive oil
1/3 of a yellow onion, chopped
1 small head of broccoli, chopped
1 medium zucchini, chopped
1/2 cup frozen spinach, thawed and squeezed of any water
1 - 4 oz. can hot green chilies

Add the olive oil to a saute pan and cook the onion, broccoli and zucchini until starting to soften, 4 minutes. Season with salt & pepper and add in the chilies and spinach and cook another minute. Remove from heat and set aside.

Combine all of the custard ingredients into a food processor and blend until smooth and creamy, stopping to scrape sides as necessary. Mix the veggies and custard and transfer to a sprayed pie dish. Bake 30-35 minutes until golden and a knife inserted in the center comes out clean. Cool at least 10 minutes before slicing.

Yields 8 slices.