Tofu Vegetable Strata with Quinoa Crust
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 8 to 12
  • 1 cup uncooked quinoa
  • 2 cups water
  • 2 tablespoons flax seed
  • ¼ cup water
  • 1 teaspoon baking powder
  • 2 pounds silken tofu
  • 2 tablespoons white miso
  • 2 tablespoons tahini
  • 6-8 cups sautéed vegetables (see notes)
  • Salt and pepper
  1. Rinse the quinoa well and then simmer in 2 cups of water, covered, until all of the water is absorbed, about 20 minutes. While the quinoa is cooking, grind the flax seed in a spice grinder and then combine it with ¼ cup water in a small dish; stir together and let it sit to become gelatinous. When the quinoa is cooked, stir in the flax seed and baking powder. Spray a 13 x 9 x 2-inch baking dish with cooking spray and press the quinoa mixture into the bottom to form a crust. Wet your hands to make it easier to shape the crust. Bake the quinoa crust at 375 degrees for 20 minutes to slightly dry it out.
  2. Combine the tofu, miso, and tahini in the blender and blend until smooth. Season the vegetables with some salt and pepper, and then pour in the pureed tofu and stir until well combined. Pour the vegetable-tofu mixture over the crust, spread it evenly in the pan, and bake at 375 degrees for 30 minutes. May be served warm, at room temperature, or cool, and leftovers may be frozen.
I used a mix of diced zucchini, chopped Swiss chard and spinach, roasted red peppers, pre-cooked hash browns, and green onions.
Recipe by Cooking With Michele® at