Versatile Vegan Tofu Quiche Even The Crust Is Vegan Recipes
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
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.
Provided by the80srule
Categories One Dish Meal
Time 1h10m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 17
Steps:
- 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!
Nutrition Facts : Calories 159.8, Fat 4, SaturatedFat 0.6, Sodium 336.2, Carbohydrate 20.5, Fiber 2.9, Sugar 1.9, Protein 11.6
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
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