Last year I read about Tomato Sushi and attempted my own version over the summer. I read online that it was simply skinned tomatoes in a marinade, cooked sous vide. My attempt was ok, but the flavor was mostly soy sauce and nori.
A few weeks ago I purchased Earth Balance with added omega 3. I was put off by the strong fish smell from the algal oil, but I was determined to find a good use for it, as I hate food waste. I saw a post on Instagram that was of the real tomato sushi and thought, “well, there’s a use for that stinky fish butter.
I love spring rolls. I love eggplant. And I love tofu. The combination of all three is pretty much the perfect meal for me.
This recipe is definitely a fusion of many different cuisines so don’t take it as anything authentic. It was basically born out of my attempt to use up a bunch of different bottles in my fridge. I used the same marinade I use in my baked tofu on the eggplant, and I still LOVE the flavor. Black vinegar is just something else!
You can definitely change any of the fillings in this recipe. I would highly recommend adding rice noodles as well, because we can all use more carbs. Carrots would be really tasty too, but only the good carrots, not those ones that taste weird. Does anyone else ever get weird tasting carrots?
Now I’m rambling. Here’s the recipe!
To tell the truth, I’ve only ever eaten quiche once in my life. I remember it’s silken fluffy texture well, but I haven’t thought about it in years. I saw this recipe from Minimalist Baker and I thought, “well, I have an hour before work, might as well.”
I changed my filling a bit and decided to make the entire thing in a cast iron skillet, because I often think I should cook in cast iron more. Thinking back on it, I should have doubled the filling because of the increase in size. I bet this would work really well in a pie pan as well; it would come out quite a bit thicker. I’d also like to petition that all quiches be made with a hash brown crust, because that stuff is delicious. Pastry crust would work to, but the only downfall is it’s not potatoes.
This makes a perfect meal for demolishing before work or when you baby wakes you up at 4 a.m. or breakfast, lunch, and dinner for an entire day.
I promise this tastes better than it looks.
With that said, this is my go-to soup recipe. I love thick hearty soups as the weather cools down, so I tend to overfill my soups with vegetables and pasta. Feel free to reduce any amounts here if you prefer something a little lighter.
As an added bonus, cute baby pictures included: