Sweet Potato and Spinach Tofu Quiche

Breakfast bowls with oats, seeds, and fruit might be our go-to breakfast because they’re simple and easy… but we definitely like to indulge in a variety sometimes to keep our taste buds on the edge of their seats (our tongues?). J always loved quiche growing up so she decided to remix one using tofu – as seen in tofu scramble. The potatoes add a slight sweetness to this savory, tasty breakfast option. Serve right away or store in the fridge to cut out a slice for quick re-heating on a busy morning. Whichever you do, you won’t be disappointed in the flavors of this quiche. (Makes one 9″ pie – about 5 servings)

1 sweet potato
1 block extra firm tofu
1 tbsp olive oil
¼ white onion
½ yellow bell pepper
1 bag spinach
2 gardein breakfast patties
1 ½ tsp turmeric
1 tsp oregano
2 tsp garlic powder
salt & pepper to taste
½ tbsp freeze-dried chives
1 – 9″ pie crust

Preheat the oven to 400°.

Begin by peeling then dicing the potato. Place in a small pot, cover with water, and boil for 10-12 minutes or until soft.

Meanwhile drain the tofu package and squeeze the block of any excess water with your hands. Throw it in a food processor, add the turmeric, and pulse until mostly smooth leaving small chunks if you wish. Then cook the sausage as described by gardein and dice. Set both aside.

In a medium-size pot, heat up the oil over medium heat. Add the onions and bell pepper. Saute about 3 minutes, then stir in the spices. Next fold in the spinach, folding repeatedly until all of it is wilted and darkening.

Mix in the sweet potatoes, tofu, and sausage. Scoop the mixture into the pie crust, smoothing over the top of it so you get an even layer.

Bake for 25-30 minutes. Serve hot.

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