Breakfast ~ Tofu Broccoli Quiche

Breakfast: Tofu broccoli quiche with

chickpea arugula salad and onions, and sliced

 bartlett pears.

Quiche with a twist ~ Use tofu instead of eggs. Tofu has 20 grams of protein per cup and is a good source of calcium and iron.

Broccoli Quiche

28 ounces (2 tubs) firm tofu

1 tsp curry

1/2 tsp cumin

sea salt

1 cup broccoli

1/2 cup red onion

Press and drain tofu to remove moisture, then place in food processor with 1tsp curry, 1/2 tsp cumin, and sea salt to taste. Add soy or rice milk until smooth. Stir in 1 cup chopped, steamed broccoli and 1/2 cup diced sautéed red onions. Pour into homemade pie crust shell. Bake 350 degrees for 25 minutes.

Pie Crust:

2 cups flour

1 tsp salt

1/4 cup cold water

3/4 cup butter

1/8 tsp garlic powder

1/8 tsp onion powder

Place flour, salt, and butter in food processor. Slowly add cold water until ball formed. Rolled onto lightly floured surface.