Mushroom and Sweet Pepper Quiche

2 ts Olive oil, (or

1/4 c White Grape Juice)

1 md Onion, chopped

1 md Green pepper, chopped

2 1/2 c Sliced mushrooms

2 ea Garlic cloves, minced

2 lb Medium-firm tofu

2 tb Nutritional yeast, optional

1 ts Salt, optional

Sliced tomatoes for garnish Heat oil or white grape juice in a medium-sized skillet. Saute vegetables and garlic until limp. In a large bowl, crumble or mash tofu. Add sauteed vegetables, and yeast and salt if desired. Preheat oven to 350F (325F if using glass pan). Spread tofu mixture evenly into a 9 or 10-inch quiche pan. Bake 30 to 40 minutes, until the edges of the tofu start to brown. Garnish with tomatoes. Serves 6-8.

Variation: If you prefer quiche with a crust, use your favorite single pie crust recipe.