I really love good tofu. Some may gawk at that but it really is true. I don’t eat much soy, but my favorite way comes in the form of edamame (preferably alongside some fabulous sushi) and tofu. Unfortunately I have not yet mastered the tofu. For some reason it is never crispy enough, chewy enough and the list goes on. Basically it is slimy and yuck.

When I saw Helen’s Kitchen BBQ tofu I grabbed it immediately. I haven’t found a Helen’s item that I didn’t like so I figured I would also be a fan of this one.

I had the taster grill one with his steak. Tofu steaks and cow steaks. Nothing wrong with that! (Sorry taster, I will admit, I did kind of try to hide the meat, but I swear that is just because it never looks very pretty!!)

I thought they were great, they were really chewy and not at ALL slimy and had a great BBQ flavor. I did serve mine with some Annie’s Organic BBQ sauce on the side, because, well,  I love my sauces.

Hmmm…..how should I have my next tofu steaks? Any great ideas for me??

I had been wanting to make a quiche for sometime, it is a quick, inexpensive dinner – perfect for weeknights! When I saw some whole wheat pie crusts at Whole Foods I knew it was destined to be. (I’ve never taken note of pie crusts before because I wasn’t a baker until Sunday)

For some reason spinach and mushrooms immediately come to mind so I went with it. And since I generally have a drawer of cheese I rolled with gouda leftover from the Barbeclette because I knew it would melt well. I served it with an herb salad with some kale added in for good measure.

It was delicious and I will definitely be adding quiches to my weeknight meal rotation. The combinations are endless!

Recipe:

1 Whole Grain Pie Crust

2 portobella mushrooms, chopped

3 cups spinach

1 shallot, sliced

4 eggs, beat

1/4 cup Half & Half

1/2 cup gouda, chopped

salt & pepper

*Organic when possible

Preheat oven to 375 degrees. Spray pan with olive oil or cooking spray.

Saute shallot, mushrooms and add spinach at the end until wilted. Cool.

Beat eggs with half & half and salt & pepper. Pour egg mixture into the pie crust and sprinkle vegetables evenly in pan, followed by cheese.

Bake for about 30 minutes or until golden brown.