Recipes

Tofu Salmon Quiche
  • Ingredients
  • 12 ounces firm tofu
  • 1-1/2 cups egg substitute
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground white pepper
  • 1/3 cup packed fresh dill leaves
  • 1/2 cup grated Parmesan cheese
  • 4 medium green onions cut into 1" slices (1/2 cup)
  • 2 (10 ounce) packages frozen chopped spinach,
  • thawed & squeezed dry
  • 8 ounces smoked salmon, cut into bite-sized pieces
  • 1/4 pound lite feta cheese
  • Crust Ingredients: \n
  • 8 sheets frozen phyllo dough, thawed according to
  • manufacturer's directions
  • non-fat cooking spray
Directions
  1. In the food processor fitted with the metal chopping blade, process until smooth the tofu, egg substitute, garlic powder, pepper, dill and parmesan
  2. Add in the onions and process until finely chopped
  3. Add in the spinach and pulse to combine
  4. Add the salmon and feta cheese
  5. Pulse 2-4 times briefly just to combine
  6. You should be able to see chunks of salmon throughout the mixture
  7. Be careful not to overprocess
  8. Quickly fit the first piece of phyllo dough into an 8"x8" baking pan
  9. Spray lightly with non-fat cooking spray. Dough will be hanging over the edges of pan
  10. Fit the next piece of phyllo dough into pan at a 90°F angle to the first piece. Repeat with remaining phyllo
  11. Scrape the filling into the phyllo crust
  12. Gently fold the edges of the phyllo over the sides of the filling to form a crust, then spray lightly with cooking spray
  13. Bake in a preheated 400°F oven for 50 min
  14. Let stand 10 minutes before serving
  15. Serve hot or at room temperature.


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