- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 2 cups fresh spinach
- 1 package firm or extra-firm tofu
- 1 package silken tofu
- 3 tbsp soy sauce
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 rolled ready made vegan puff pastry
Pre-heat oven to 375 degrees (190c) and lightly grease a pie dish.Sautee onions, garlic in olive oil for 2-3 minutes, then add spinach and heat until wilted. Allow to cool, removing any extra moisture.Blend or mash together the silken and firm tofu together with soy sauce, nutritional yeast, garlic powder, salt and pepper until smooth. Gently fold in the cooked vegetables, then transfer to baking dish.
Roll out thawed puff pastry with floured surface. Add quiche filling in the middle and pinch the sides of the crust. I brushed soy milk over the crust as well.
Bake for 35-40 minutes, or until set. (I baked them for 40 minutes)
Remove from oven and allow to cool slightly before serving; this will help the vegan fritatta set and not fall apart when cut into.