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.