Savory Tofu And Corn Bake Recipe
American cuisine · 360 calories
About this recipe
This hearty and flavorful tofu and corn bake is perfect for dinner. Packed with protein and vegetables, it's a satisfying meal for solution seekers looking for a quick and delicious Eggetarian option.
Ingredients
- 25 g Parsley
- 349 G Morinaga Silken Tofu
- 1 ltr Eggsential Liquid Egg Whites
- 30 Pieces Dr.Hen Table White Egg 30 Pcs
- 180 ml Mother Dairy Milk
- 75 Nos Oregano Sachet
- 200 g Mooz Cheddar Cheese Block
- 50 g The Select Aisle Bread Crumbs
- 500 g Organically Grown Tomato (Hybrid) (Tamatar)
- 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
- 1 kg Nectr Onion (Chemical Free)
- 100 ml Oleev Olivana Natural Olive Oil (Bottle)
- 400G Freshos Corn Kernels
- 100 g Delicious Cholesterol Free Fat Spread
- 320 g Pride Of Cows Cup Curd
- 100 g Zoff Garlic Powder
- 1 kg Akar Powder Salt
- 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder
- 50 g Black Pepper
Instructions
- 1. Combine 12 oz fresh bean curd, 2 egg whites, 1 whole egg, 1/3 cup milk, 1/2 tsp oregano, 1/8 tsp garlic powder, 1/2 cup shredded cheddar cheese, 1/4 tsp pepper, and 1/8 tsp salt in a blender.
- 2. Blend the mixture until smooth and creamy.
- 3. Stir in 1 cup whole kernel corn with sweet pepper and 1 tbsp dried onion.
- 4. Prepare a 9-inch pie plate by spreading 1 tsp margarine evenly over the bottom and sides, then sprinkle with 2 tbsp bread crumbs to coat.
- 5. Pour the tofu mixture into the prepared pie plate, spreading it evenly.
- 6. Bake the dish uncovered in a preheated oven at 350°F for 30 to 35 minutes, or until a knife inserted near the center comes out clean.
- 7. Arrange wedges from 1 tomato on top of the baked quiche and sprinkle with the remaining 1/4 cup shredded cheddar cheese.
- 8. Return the dish to the oven and bake for an additional 3 minutes, or until the cheese is melted.
- 9. Garnish the finished bake with 1 tbsp chopped parsley before serving.