The Best Easiest Vegan Quiche Recipe Tofu

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!

THE BEST & EASIEST VEGAN QUICHE RECIPE (TOFU)

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 ????