• 1 package tofu (14 oz.) - the kind in water

  • 1/2 cup unsweetened almond milk

  • 1 TB olive oil

  • 1 tsp turmeric

  • 1/2 tsp sea salt

  • 1/2 tsp pepper

  • pinch of nutmeg

  • pinch of dried basil

  • 2 vegan seitan sausage links "Italian" flavor by Field Roast

  • 1 cup shredded mozzarella cheese from Daiya

  • 1 cup brocolli floretts

  • 1/2 cup red pepper

  • 1/2 yellow onion

  • 1 garlic clove

  • 1 roma tomato

  • 10 asparagus stems

  • 1 quiche/pie dough


Dice onion and garlic and saute in 1 TB olive oil for one minute. Throw in red pepper and sausage and continue to saute until onion is soft.

Blend tofu, almond milk, salt, pepper,

turmeric, nutmeg, and basil in blender until smooth.

Mix blended tofu mix with onion mix in a large bowl. Mix in broccoli and cheese.

Poor mixture into a pie plate with dough. Top with the top of the asparagus stems
and thinly sliced tomatoes. Bake on 425 F for 45 minutes. Let cool and eat! If you can wait - it's better to put it in the fridge overnight and heat it up the next day to let everything set or even eat it cold the next day!