Silken Tofu Spinach Quiche

454 grams silken tofu (~one and a half of the shelf stable boxes)
2 Tbsp cornstarch
1/3 cup nooch
1/2 tsp garlic salt
1 white onion, diced
3 green onions, sliced (optional)
10-11 oz spinach, fresh or frozen

Preheat oven to 350 degrees F. 

In a small pan, saute onion in a small amount of oil or vegan margarine. Once translucent, add spinach to wilt if fresh, thaw and warm up if frozen. Remove from heat and let cool slightly when done.

In a blender, add silken tofu, cornstarch, nooch, and garlic salt. Blend until smooth. Add a splash of soy milk if too thick, should be able to pour it but not so liquid it won't hold a peak.

Add blended tofu mixture to onion and spinach. Stir to combine. Don't blend the veggies.

Fill greased muffin tin to the top with mixture, there is only minimal rising. Should make ~12 regular muffin sized. 

Alternatively, poor into thawed prepared pie shell (depending on brand, it may need to be precooked for up to 10 minutes). 

Cook for 30 minutes, rotating halfway thru. Remove from oven and let stand for at least 20 minutes to set before removing from muffin tin or slicing pie. 

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Alternatively, other veggies can be added, just reduce the amount of spinach used. The ratio of tofu mixture to veggies should stay about the same. Example of other veggies would be bell peppers, asparagus, mushrooms, zucchini, etc. Veggies with a lot of moisture should be pat dry first, or make sure to omit splash of soy milk to keep from being too runny.