tofu-broccoli quiche

if you've ever come over to my place and eaten a quiche-like object, it was probably this tofu-broccoli quiche, inspired by a similar recipe in Vegan Brunch. this quiche seems to be successful with vegans and non-vegans alike. at clm, we are devotees of the cookbook series coming from the ladies of the post-punk kitchen. in particular, if you know me at all, you've likely tasted a cookie and cupcake inspired by their cookbooks.

• olive oil
• onion
• garlic
• 2 heads broccoli
• a bit of tumeric for color
  
• seasoning (i used thyme, but you can also try curry or other types of herbs/spices)
• salt/peper
• 1/2 C raw, unsalted cashews
• 1 lb extra firm tofu
• 1 tsp mustard
• 1 prepared pie crust (i like the spelt crust sold at coop)
  

preheat your oven to 350 F. lay out the pie crust in whatever pie pan suits you.

sautee the onion and garlic, then add the broccoli, seasonings, salt and pepper to taste. cook until the broccoli is soft.

in the food processor, process the cashews into crubs. after squeezing the water out of the tofu, crumble into the food processor with the mustard. add half of the cooked broccoli mixture to the mix and process a bit further.

transfer to a mixing bowl, add the rest of the broccoli mixture and combine. once combined, transfer everything into the pie crust. bake for ~40 minutes.