Spinach Sweet Potato Tofu Quiche with a Hash Brown Crust {Nasoya Giveaway}
Eating Local in the Lou
Eating Local in the Lou
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Ingredients

  • 1 package
  • Nasoya Extra Firm Tofu, drained
  • 1 medium
  • sweet potato, cut into small cubes
  • 1 cup frozen hash brown potatoes, thawed
  • 2 tsp olive oil
  • 1/2 cup
  • raw cashews
  • 2 cloves
  • garlic, chopped
  • pepper and crushed red pepper to taste
  • 10 oz frozen spinach, thawed

Instructions

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