Tofu and Kale Quiche

Tofu and Kale Quiche
1/2 teaspoon canola oil
1/2 cup green onions, chopped
8 ounces firm tofu, crumbled
8 ounces soft tofu, crumbled
1 cup kale, finely chopped
1 cup grated soy cheese
1/2 cup red bell peppers, chopped
1/2 teaspoon salt
1/2 teaspoon turmeric
One 9-inch prepared pie shell
Preheat oven to 350 degrees.
Heat the oil in a small skillet over a medium flame. Add green onions and saute 3 minutes. Add remaining ingredients except the pie shell and saute until cheese begins to soften and kale wilts slightly, about 4 minutes.
Transfer the mixture to the pie shell and bake for 40 minutes. Remove from oven and let sit for 10 minutes before serving.
Serves four.
Nutrition values per serving: 391 calories, 23 g fat, 25 g carbohydrates, 23 g protein, 1 mg sodium, 381 mg calcium.
"CalciYum!" by David and Rachelle Bronfman (1998 Bromedia, $19.95)