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Put tofu, chopped onions, miso, vinegar, parsley, and pepper into a food processor and purée until completely blended. Set tofu cream aside.
Preheat the oven to 350°F. Poke bottom of crust all over with a fork and bake until crust is a light golden color, about 10 minutes. Set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add sliced onions, leeks, and salt and cook until onions are just caramelized, about 10 minutes. Turn off heat. Add carrots, kale, celery, arame, and sage and stir gently to combine. Mix in reserved tofu cream and pour entire contents of skillet into already baked pie crust. Return to oven and bake for 1 hour, or until quiche is set. Set aside for 10 minutes, then slice and serve.