Source: Enlitened Kosher Cooking by Nechama Cohen

Hearty casserole with sauteed vegetables, mashed tofu, and a touch of soy sauce.

Servings

1 tbsp olive oil
1 cooking spray
1 medium onions , peeled and diced
1 fresh leeks , diced
2.5 cup fresh mushroom slices
4 medium garlic cloves , peeled and crushed (or more, to taste)
1 lb firm tofu
1 pinch salt (to taste)
2 tbsp low sodium soy sauce
3 egg whites

1 Preheat the oven to 350 degrees F.
2 Heat the oil together with the cooking spray in a large non-stick skillet over medium heat for a few seconds. Add the leeks and onions; stir and lower heat.
3 Cook until the leeks and onions start to brown, stirring occasionally. Add garlic and a few drops of water; the mixture will start to brown. Cook another few minutes, scraping the bottom of the pan so that nothing sticks.
4 Add mushrooms and continue sauteing until soft. Add garlic and cook for another minute.
5 In a large bowl, mash tofu with a fork. Add salt and soy sauce and mix well.
6 Combine soy sauce mixture with vegetable mixture, then add egg whites, mixing well.
7 Press into an 8-inch quiche pan. Spray top with non-stick spray and bake for 40 minutes, or until the edges look crispy and brown.

Tip: When using leeks and scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.