Greens Quiche

• 1 pound extra-firm tofu
• 1/4 cup nutritional yeast
• 1/4 cup cornstarch
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon onion powder (granulated)
• 1 teaspoon garlic powder (granulated)
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 4 cups chopped greens

1. Preheat oven to 350 degrees.
2. Grease a shallow 9-inch pie dish and set aside.
3. Combine all ingredients, except greens, in a food processor or blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary.
4. Mix in greens, and transfer batter to a pie dish.
5. Using a spatula, spread the mixture around so its even and tight.
6. Bake for 30 to 40 minutes, or until golden and the center is firm (not mushy).
7. Allow to cool for at least 10 minutes before slicing (serving at room temperature is best).

extrafirm, nutritional yeast, cornstarch, mustard, lemon juice, onion powder, garlic, turmeric, salt, red pepper, greens

Taken from cooking.nytimes.com/recipes/1015471 (may not work)