Easy Vegan Quiche (Gluten Free + Unbelievably Divine)

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

1 lb block firm tofu, lightly pressed*

2 tablespoons coconut oil (or any oil)

½ large red onion, sliced chopped in half

about ¾ cup chopped (272g) mushrooms

2 cups fresh spinach, chopped or whole

4 cloves garlic, minced

Salt and pepper to taste (for the veggies)

1 cup halved cherry tomatoes

1 cup almond milk

3 tablespoons nutritional yeast

¾ teaspoon sea salt

¼ teaspoon black pepper

¼ teaspoon turmeric (for colour)

2 teaspoons dried chives, or 1 ½ tablespoons freshly chopped chives

½ teaspoon baking powder

1 tablespoon vegan parmesan (optional)

Two pinches black salt (kala namak - totally optional)**

Directions at jessicainthekitchen.com

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