This organic tofu is ideal for everyday family meals. It is traditionally used in Asian cuisine and is made from soybeans. It is a rich source of protein, Omega-3 fatty acids and magnesium and is an ideal solution for a delicious vegetarian meal. It is easy to prepare and allows you a wide variety in your vegetarian food.

Recipe for preparing vegetarian quiche with vegetables (lactose-free) :

Necessary ingredients :

250 g of tofu

100 ml herbal spelled drink

1/2 tablespoon of brewer's yeast

1/2 pinch of salt, pepper and nutmeg

a pinch of turmeric powder, for color

1 chopped fresh spring onion (the white and green part of the spring onion)

chopped fresh herbs (mixture of parsley, tarragon, chives)

25 g "baby" spinach

1/4 teaspoon thyme or dried oregano

5 cherry tomatoes

Preparation time: 30-45 minutes

Method of preparation : Heat the oven to 180°C and grease 6 small quiche molds (tart). Cut 6 circles in already prepared dough and place the dough circles in the molds. Prick the bottom with a fork. In a blender, combine tofu, herbal beverage, brewer's yeast, salt, black pepper, nutmeg, and turmeric until mixture is smooth. If the mixture is too thick, add a little herbal spelled drink. Set the tofu mixture aside. Fry the onion in a pan over medium heat in a little water or vegetable broth for about 5 minutes. Then add the fresh and dry herbs, then the "baby" spinach. Continue cooking for another 1 to 2 minutes. Get away from the fire. Add the tofu mixture to the herbs and stir. Taste and adjust the seasoning if necessary. Fill the tins, garnish with cherry tomato halves and sprinkle with brewer's yeast. Bake for 15 minutes at medium temperature. Finish baking by placing the tins under the oven rack for a few minutes.

Ingredients : Water, soy* without GMO 32%, gelling agent: magnesium chloride (nigari), calcium sulfate.

*organic ingredients

May contain traces of celery, gluten, mustard, tree nuts, peanuts, sesame and sulfites.

Nutritional values per 100 g :

Energy: 705 kJ/169 kcal

Fat: 9.8 g

of which saturated: 1.7 g

Carbohydrates: 0.7 g

of which sugars: 0.5 g

Vegetable fiber: 3.1 g

Proteins: 18 g

Salt: 0.03 g

Magnesium: 0.191 g