Quiche, meet Cornbread.
- Preheat oven to 375°F.
Spray 9" x 9" pan and set aside.
- Sauté onions in 1/3 cup water over high heat, adding garlic after 2 minutes.
After 2 more minutes, add spices and chiles, stirring to coat and cook until water has evaporated. Set aside.
- Whisk 1/2 cup soy milk and corn starch together and set aside.
Blend tofu with 1 tablespoon soy milk until smooth.
- Combine all ingredients in a large bowl and stir to combine evenly.
Transfer mixture to pan, spreading evenly.
- Bake for 20-30 minutes or until center is cooked and the top is crisp.
Ready in about: 30 minutes
Serving Size: 6 slices