Versatile Vegan Tofu Quiche (Even the Crust is Vegan)

"Always wanted to try a tofu quiche to have a savory one-dish meal but feel that vegetarians really miss out on quiche? While I am not vegan, I hate eggs and an eggy taste but am trying to include more purely vegan foods in my diet so I came up with this delicious tidbit. You can cut prep time down drastically by using a pre-made 9" pie crust, Whole Foods sells some organic ones, but my pie crust recipe is yummy, vegan, and not that difficult. However, this does not use water-packed tofu like some tofu quiche recipes--google "mori nu firm silken tofu" to see what I am talking about, this is nifty tofu that does not require refridgeration when sealed. This uses up two little 12.3-oz packages. Because it does not require refridgeration, you can buy it in bulk on the internet if it's not available at a health food store or large supermarket nearby. I wanted to use it for its more pudding-like texture than water-packed silken tofu. You don't have to be vegan or vegetarian to appreciate the awesomeness of this recipe that uses no eggs; you can also use shortening or real butter in place of Earth Balance but I swear by EB. Feel free to use other veggies, spinach and mushroom is a quintessential classic (and one of my favorite pizza combos!) but I like finely chopped broccoli and shredded carrot too."
 
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photo by eabeler photo by eabeler
photo by eabeler
photo by eabeler photo by eabeler
photo by eabeler photo by eabeler
photo by eabeler photo by eabeler
photo by eabeler photo by eabeler
Ready In:
1hr 10mins
Ingredients:
17
Yields:
8 slices
Serves:
8
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ingredients

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directions

  • To make the crust, whisk the flour, salt, and onion powder together in a large bowl.
  • Cut in the Earth Balance (assuming you used a new stick and have a 6-tablespoon stick now) little by little, as if you're whittling off pieces, into the bowl.
  • Stir in the olive oil and a little soymilk and knead by hand. Add soymilk as needed to make the dough gather together, and form the dough into a compact ball.
  • Roll out onto a sheet of parchment paper. To make peeling it off easier, pop in the freezer for a few minutes.
  • Lightly grease a 9" pie pan with a little olive oil, about 1 teaspoon or so.
  • Roll the dough into the pan, crimping the edges at the top with a fork. Poke some holes in the bottom and sides with the fork to aerate.
  • Bake at 450F for 10-12 minutes until lightly browned, extract from the oven and let cool while you make the filling.
  • Wash the spinach or broccoli and run through a food chopper or processor/blender to get the finely chopped consistency, until you have roughly 1 cup.
  • Wash the mushrooms and slice them.
  • Put the tofu and soymilk into a large bowl, and beat with a hand mixer.
  • Beat in the dry spices and nutritional yeast.
  • Add the spinach and mushrooms, and whisk in by hand.
  • Pour the tofu filling into the pre-baked pie crust.
  • Bake at 400F for 40-45 minutes or until the top is browned. Let cool for 10-15 minutes prior to serving (or else the tofu will make a watery mess!) Cut into slices and serve. I like to eat mine with some extra nutritional yeast and black pepper!

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