Today no mindset, yoga or online business-related topic, but a golden oldie recipe to enlighten your evening.
Perfect for days in quarantine!
This recipe takes 15 minutes to prepare and 30-40 minutes oven time.

Tofu-Spinach Quiche

Ingredients:
200 gr. mixed mushrooms
fresh thyme
200 gr. spinach
1 onion
3 garlic cloves
1 red chilli pepper
650 gr tofu
1 teaspoon of Tumeric
2 dinner spoons of mustard
soy sauce
thawed puff pastry
(lactose-free) milk
1/2 lemon juice
a hand full of pinenuts
150 gr little tomatoes
(coconut) oil
pie plate

Routine:
Put the oven on 200C.
Stir fry the spinach and let it cool down in a strainer.
Chop the onion and garlic. Brown in the pan for 2minutes, then add the chilli pepper
Cut the mushrooms, add to the pan.
Stir-fry everything for 2 minutes.

Mash the tofu until its a paste.
Add mustard, (lactose-free) milk, lemon juice, turmeric and salt.
Taste it.
Add soy sauce to your liking. You can also try to add more mustard to make the taste more intense.
Mash again until its all a smooth paste.

Add the mushroom spices mix to the tofu paste.

Add the spinach and mix.

Coat your pie plate with (coconut) oil and put in the thawed puff pastry.
Jab little holes in it with a fork.

Pour the tofu paste in the pie plate.

Cut the tomatoes in half and decorate them nicely on top.
Sprankle the pinenuts over it.

Put in the oven for 30-40 minutes.

Enjoy!