Mushroom, Asparagus, and Tofu Quiches

Ingredients:

• 1 12.3 - oz package light firm silken-style tofu (fresh bean curd)
• 2 eggs
• 3 oz cheddar-flavored soy cheese, finely shredded (3/4 cup)
• 2 tbsp snipped fresh basil
• 1/4 tsp ground black pepper
• 1/8 tsp salt
• 2 tsp olive oil
• 1 1/2 cups sliced fresh assorted mushrooms (such as cremini, stemmed shiitake, morel, chanterelles and/or button)
• 12 oz fresh asparagus spears, trimmed and cut into 1-inch-long pieces
• 1/4 cup finely chopped shallots

Directions:

1. Preheat oven to 350 degrees F (175 C). In a blender or food processor, combine tofu and eggs. Cover and blend or process just until combined. Transfer to a large bowl; stir in soy cheese, 1 tbsp of the basil, the pepper, and salt. Set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add mushrooms, asparagus, and shallots. Cook and stir for 5 to 8 minutes or just until tender; cool slightly. Stir vegetable mixture into tofu mixture, stirring until well mixed.
3. Divide mixture among six 6-oz ramekins or au gratin dishes. Place filled ramekins in a 15-inch baking pan.
4. Bake, uncovered, about 20 minutes or until set and edges are bubbly. Sprinkle with the remaining 1 tbsp basil. Serve warm.