Breakfast used to be something I enjoyed. I’m never quite hungry when I wake up but my tummy starts to growl soon after my morning cup of coffee. Prior to being diagnosed gluten and egg intolerant, I would eat two scrambled eggs and piece of toast for breakfast EVERY MORNING. It was the perfect way to fuel my day. I miss those mornings.
Let’s be honest, tofu may work as a substitute in dishes like this quiche but there is nothing fluffy and fabulous about tofu compared to an egg. My breakfast since my diagnosis has consisted of a variety of things that pale in comparison to my eggs and toast. I decided to make this simple quiche as something of a starting point for future breakfasts to come. While it may not be as tasty as my old breakfast, I think it has some real potential. I made several different versions that included tomatoes, onions and spicy sausage. They were fabulous but more complex than I wanted my first meal of the day to be.
The key to a good tofu quiche is 1.) make sure the tofu is drained completely before attempting to mix it with any other ingredients; 2.) make sure that you process the tofu in the blender to the point that it is smooth; and 3.) use ingredients that will infuse some flavor into the tofu. The blue cheese I used for this recipe gives it a nice little kick. As I mentioned before, this recipe is endlessly adaptable. I used broccoli that I had already steamed the day before. I’ve also used wilted spinach and it was just as good. Be creative. Enjoy!
This dish is naturally gluten free. Of course, always check the label of the ingredients you are using to make sure there is no cross-contamination. If you are gluten free, check out this great discussion started by Rachel, author of Finding Joy, about creative one sentence responses to describe what it means to be gluten free.