Morning Bell Tofu and Broccoli Quiche

Ingredients

• 1/2 cup uncooked bulgur wheat
• Pinch of salt
• 1 tablespoon sesame oil
• 1 yellow onion, chopped
• 1/2 pound broccoli, chopped
• 1/4 pound mushrooms, chopped
• 1 1/2 pounds tofu
• 2 tablespoons sesame tahini
• 1 tablespoon umeboshi paste (pickled plum paste) or white miso
• 1 tablespoon tamari

Directions

1. 1

   Heat the oven to 350 °F. Next, bring 1 cup water to a boil in a small pot, add bulgur and salt and return to a boil.

2. 2

   Next, lower heat, cover and cook for 15 minutes. Next, press hot bulgur into a greased 9-inch pie pan and baked for 12 minutes, or until somewhat dry and crust-like.

3. 3

   Next, set aside. Next, heat oil in a large skillet over medium high heat.

4. 4

   Stir in onions, broccoli and mushrooms to skillet and cook briefly. Next, cover skillet and turn off heat; set aside while you prepare tofu mixture.

5. 5

   Next, blend tofu, tahini, umeboshi paste and tamari in a food processor until smooth. Next, transfer mixture to a bowl and add cooked vegetables.

6. 6

   Next, toss gently to combine. Next, pour vegetable mixture into bulgur crust, then bake for 30 minutes.

7. 7

   Take from oven and let sit for 10 minutes. Next, cut into 6 slices and serve hot or cold.