EASY VEGAN QUICHE
Steps:
- Preheat oven to 375°F/190°C. Begin to press your tofu and set aside until you are ready for it. Lightly dust your 9 inch pie dish.
- Pre-bake pie crust for 10 minutes. Set aside.
- In a pan over medium high heat, heat 1 tablespoon of the coconut oil. Add in the onions and stir to combine. Lower heat to medium and stir the onions for 15 minutes (you could even go up to 30 minutes depending on the time you have if you want to further caramelise them, stirring often).
- Add in the extra tablespoon of coconut oil and the tomatoes, garlic and mushrooms, bring heat back up to medium high and sauté for 15 minutes, until tomatoes are slightly broken down. Season with salt and pepper to taste. Add in the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
- In a high powered blender, add the tofu, almond milk, nutritional yeast, sea salt and black pepper, turmeric, and baking powder and vegan parmesan. If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps, about 2 to 3 minutes. I blended mine twice to ensure this.
- Add the filling to the pre-baked pie crust. Pour the tofu mixture over the lightly, and lightly stir them both together to combine.
- Bake for 35 to 40 minutes until the top is golden brown and the quiche is cooked through.
- Allow to cool for about 10 minutes, then cut into and serve. Enjoy!
Nutrition Facts : Calories 175 kcal, Carbohydrate 10 g, Protein 12 g, Fat 11 g, SaturatedFat 5 g, Sodium 534 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
THE BEST & EASIEST VEGAN QUICHE RECIPE (TOFU)
You'll Love my Easy Vegan Quiche! Puff pastry pie crust loaded with spinach, mushrooms and a delicious tofu 'eggy' filling! Perfect for Sunday brunch or holiday breakfast. Gluten free and crustless option!
Provided by Verna
Categories Vegan Holiday Recipes
Time 1h20m
Number Of Ingredients 21
Steps:
- Preheat your oven to 400°
- Break apart the tofu and add to your food processor along with the nutritional yeast, baking powder, salt, black salt, granulated garlic, granulated onion, and miso. Process until completely broken down, it will look like tiny little crumbles
- Now add the plant milk, vinegar, Tamari and liquid smoke. Process until it is paste like. It will be really thick. You will have to stop and scrape down side a few times and push the mixture around with your spatula to help get it going. This will take a few minutes. If you find it is not coming together then add one more tablespoon of plant milk. (this has to be very thick for the best texture when cooked so if you can avoid adding additional liquid don't). Set aside
- Set a large non stick skillet to medium heat. once hot add the onions and peppers. Saute over medium heat for 3 minutes. add the mushrooms, garlic and rosemary. Cook for 3 minutes or so until mushrooms are completely cooked down and have released their juices. Stir in the spinach and cook for another minute or so until it is wilted. Set aside to cool for 1-2 minutes.
- Add the tofu filling to the cooked vegetables in the skillet. Mix well. (if using vegan cheese stir it in now). Set aside.
- Place the puff pastry sheet over the pie plate and mold to fit. Trim the edges with a knife and flute them if you like.
- Pour the quiche filling into the crust, making sure it's evenly distributed and pressed down. Add the tomatoes pushing them down slightly into the filling. Season with a little salt and pepper.
- Bake uncovered for 1 hour. (Towards end of baking, if your crust is getting to brown for your liking, loosely tent the edges with tin foil). Cool for 20 minutes before serving so the filling sets. Enjoy hot or cold for breakfast or brunch! Delicious served with my breakfast potatoes, restaurant style salsa and a green salad! For step by step photos see above post ????
Nutrition Facts : ServingSize 1, Calories 154 calories, Sugar 3 g, Sodium 504.2 mg, Fat 6.9 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 12.9 g, Fiber 3 g, Protein 10.7 g, Cholesterol 0 mg
SIMPLE TOFU QUICHE
The simplest tofu quiche on the block with just 10 basic ingredients and no fancy methods required. A hash brown crust keeps this dish gluten-free as well as vegan! Perfect for lunch, brunch, and even brinner.
Provided by Minimalist Baker
Categories Breakfast
Time 1h45m
Number Of Ingredients 12
Steps:
- CRUST: Preheat oven to 450 degrees F (232 C) and lightly spritz a 9.5-inch pie pan (as original recipe is written // adjust if altering batch size) with non-stick spray.
- Grate potatoes and measure out 3 cups (amount as original recipe is written // adjust if altering batch size). Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and sprinkle with salt and pepper. Toss to coat, then use fingers to press into the pan and up the sides to form an even layer.
- Bake for 25-30 minutes or until golden brown all over. Set aside. When you take out the crust, lower oven heat to 400 degrees F (209 C).
- VEGETABLES: Prep veggies and garlic and add to a baking sheet. Drizzle with 2 Tbsp olive oil, sprinkle with salt and pepper, and toss to coat. Place in the oven and bake until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat to 375 degrees F (190 C).
- FILLING: To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, salt and pepper. Run the food processor on high until the filling is silky smooth. Set aside.
- Remove veggies from oven, add to a mixing bowl, and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.
- Bake quiche at 375 degrees F (190 C) for a total of 30-40 minutes or until the top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
- Let cool briefly, and then serve with fresh herbs or green onion.
- Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350-degree F (176 C) oven.
Nutrition Facts : ServingSize 1 slice, Calories 178 kcal, Carbohydrate 20.1 g, Protein 7 g, Fat 8.7 g, SaturatedFat 1.3 g, Sodium 180 mg, Fiber 3.8 g, Sugar 2.8 g
QUICHE FOR ONE
Steps:
- In a small skillet, saute the mushrooms in butter until softened. In a small bowl, beat egg, milk, pepper and nutmeg. Stir in the mushrooms, cheese, bacon and chives. , Pour into a 5-in. pie plate coated with cooking spray. Bake at 350° for 30 minutes or until set. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 154 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 349mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
TOFU QUICHE WITH BROCCOLI
This is one of the best quiches I have eaten! It is also one of the easiest to make!
Provided by WhirledPeas
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes.
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
- Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through.
- In a blender, combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan soy cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
- Bake in preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.
Nutrition Facts : Calories 337.4 calories, Carbohydrate 26.3 g, Fat 19.6 g, Fiber 5.4 g, Protein 18 g, SaturatedFat 3.9 g, Sodium 532.2 mg, Sugar 3.4 g
EGGLESS TOFU SPINACH QUICHE
I make this quiche without eggs. The tofu gives it a good texture. I've brought it to potlucks where friends aren't vegetarian...no one ever knew! It is always a hit!
Provided by CookingForDummies
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt and pepper.
- In a medium bowl, combine spinach, garlic, onion, Cheddar cheese, Swiss cheese and tofu mixture. Mix well, and pour into prepared pie crust.
- Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 18.5 g, Cholesterol 22.1 mg, Fat 18.8 g, Fiber 2.8 g, Protein 12.7 g, SaturatedFat 7.1 g, Sodium 488.8 mg, Sugar 1.8 g
TOFU MUSHROOM "QUICHE"
This is a vegan quiche filled with a savory mix of blended tofu and mushrooms. It has a deep, rich umami flavor. No eggs are necessary to bind it; the tofu stiffens up when it bakes. You can use the crust of your choice. The yeasted crust is not vegan, as it contains an egg.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Mix up the pie dough and when ready roll or press out to line a 9- or 10-inch tart pan. Set in the refrigerator to rest. Meanwhile place the dried mushrooms in a pyrex measuring cup and pour in 1 cup boiling water. Let sit for 20 minutes or longer. Set a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze over the strainer to extract as much flavorful liquid as possible, rinse away any lingering sand, and chop medium-fine. Set aside. Measure out 1/3 cup of the mushroom broth.
- Heat one tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, and add a generous pinch of salt. Continue to cook, stirring often, until the onions are tender and lightly colored, about 8 minutes. Add the garlic and cook, stirring, until it begins to smell fragrant, 30 seconds to a minute. Stir in the fresh and dried mushrooms and turn the heat up to medium-high. Cook, stirring or shaking the pan, until the mushrooms have begun to sweat and soften, about 5 minutes. Add the thyme and season to taste with salt and pepper. Continue to cook, stirring often, until the mushrooms are tender. If desired add the wine and stir to deglaze the pan. When the liquid has evaporated remove from the heat.
- Preheat the oven to 350 degrees. Place the tofu, soy sauce, miso, yeast extract, tahini and cayenne in a food processor fitted with the steel blade and blend the ingredients until smooth. Stop the machine and scrape down the sides of the bowl, then process again. With the machine running add 1/3 cup of the mushroom broth and process until smooth. Scrape into a large bowl, add the cooked mushrooms and onions, and stir together.
- Brush the crust with the remaining olive oil and place in the oven for 10 minutes. Remove from the oven and fill with the tofu mixture. Bake 35 to 40 minutes, until the top is a rich golden brown and the filling has set. Remove from the heat and allow to sit for at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 2 grams
ONE-EGG TOFU QUICHE
From the classic "Diet for a Small Planet", by Frances Moore Lappe, this quiche has reduced cholesterol and dairy fat.
Provided by zeldaz51
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Heat oil and saute vegetables and herbs until tender. Squeeze tofu with a dry towel to drain off excess moisture and cut in small chunks. Combine tofu, cheese, milk, and egg with sauteed vegetables and pour into prepared, baked crust. Bake until browned, about 45 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 362.3, Fat 23.2, SaturatedFat 9.5, Cholesterol 67, Sodium 357.9, Carbohydrate 23.7, Fiber 1.7, Sugar 1.8, Protein 15.9
NOT TRULY A TOFU QUICHE
Part tofu, part cottage cheese and a couple eggs too- this quiche is a little healthier than a traditional one, but doesn't quite desert its heritage completely. Feel free to sub other veggies. You also have the option here to make this crustless or not. Recipe is from the La Leache League International cookbook "Whole Foods for the Whole Family" and accredited to Jane Friedland of Washingtonville, New York.
Provided by Roosie
Categories Savory Pies
Time 1h10m
Yield 1 9inch pie
Number Of Ingredients 11
Steps:
- Sautee onion and mushrooms in oil until onions are translucent.
- Drain on a paper towel.
- Preheat oven to 350°F.
- Lightly oil a 9" pie plate.
- Sprinkle with wheat germ to cover, or use a pie crust.
- Sprinkle with sesame seeds.
- Spread onion-mushroom mixture on next.
- Top with half of the tomato slices.
- Blend in a food processor or blender the tofu, cottage cheese, eggs and flour.
- Add the hard cheese to the tofu mixture, reserving some for topping.
- Pour tofu mix into pan and arrange remaining tomato slices on top.
- Sprinkle with remaining cheese and bake for 30-40 minutes until set and golden.
Nutrition Facts : Calories 1034.4, Fat 58.3, SaturatedFat 14.6, Cholesterol 454.5, Sodium 1044.3, Carbohydrate 55.4, Fiber 10.6, Sugar 11.5, Protein 83.4
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