Weight Loss Surgery Cookbook

Chapter 13: Viva la Vegetarian 215

T Tofu Mexi-Corn Quiche

The name says quiche, but this easy, crustless, meatless version is not your typical

quiche. Delicious Mexican flavors and healthy tofu make this awesome quiche a

welcome weeknight dinner.

Stage: Regular foods

Preparation time: 10 minutes

Cooking time: 35 minutes

Yield: 4 servings (1 cup each)

12 ounces firm tofu, drained and cubed

2 egg whites

1 whole egg

(^1) ⁄ 3 cup nonfat milk
11 ⁄ 2 teaspoons taco seasoning
(^1) ⁄ 2 cup shredded sharp cheddar cheese, divided
2 tablespoons minced onion
4 tablespoons salsa
One 7-ounce can whole kernel corn, drained
4 tablespoons fat-free sour cream
1 Preheat the oven to 350 degrees. Spray a 9-inch pie pan with nonstick cooking spray.
2 In a food processor combine tofu, egg whites, the whole egg, milk, taco seasoning, and
(^1) ⁄ 4 cup of the shredded cheese. Process until smooth. Stir in onion, salsa, and corn. Pour
mixture into 8- to 9-inch pie pan.
3 Bake uncovered for 30 minutes, or until a knife inserted in the center comes out clean.
Sprinkle with the remaining^1 ⁄ 4 cup of cheese and bake for 3 minutes more, or until
cheese is slightly browned. Serve with 1 tablespoon of fat-free sour cream per serving.
Per serving: Calories 210 (From Fat 90); Fat 10g (Saturated 5g); Cholesterol 65mg; Sodium 390mg; Carbohydrate
14g (Dietary Fiber 1g); Protein 15g; Sugar 6g.