Quiche with Tofu and Veggies
Prep Time: 15 minutes
Cook Time: 50 minutes
9” pie crust (homemade or purchased)
16 oz Extra Firm Tofu
1 Tablespoon Cornstarch
3 Tablespoon Nutritional Yeast
½ teaspoon Turmeric
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
½ teaspoon Black Salt (Kala Namak)
3 Tablespoons Oat Milk
3 Shallots, chopped (about ½ cup)
1 teaspoon Crushed Garlic
3 cups (300 grams) Baby Bella Mushrooms
3 medium size jalapeno peppers, chopped
3 cups (90 grams) Baby Spinach (or mixed spinach and kale)
4.5 ounces (128 grams) Plant Based Smoked Cheddar Dip (The Honest Stand)
Salt and pepper (optional, please add to taste)
Prepare your 9” pie crust. Either bake your pie crust fresh or prepare according to the instructions on your pre-made pie crust.
Preheat the oven to 350°F (180°C).
Add crushed garlic, jalapenos, and onions to a heated skillet. Lightly brown over medium heat.
Add mushrooms and baby spinach to skillet. Cook until the greens and mushrooms are cooked through. Remove from heat and allow to cool.
In a mixing bowl or food processor combine the tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt, and black salt. Mix well.
Add the soy milk and cheeze to the mix. Combine on low setting until the mixture is smooth.
Fold the vegetables into the tofu mixture until well combined.
Add the filling to your pie crust. You can optionally top with a little more cheeze if you want a really cheezy taste to your quiche.
Bake uncovered for 50 minutes until the filling is firm and slightly browned on top.
Remove from oven. Allow to cool for 15 minutes before cutting.
Serve and enjoy!!
Wingman’s Tips and Tricks
This recipe is adapted from Loving It Vegan (https://lovingitvegan.com/vegan-quiche/). I wanted to make some comfort food for dinner and quiche is what came to mind. It is a great way to get your veggies in too!!
For those of you who are better cooks than I am if you want a straightforward recipe for a vegan pie crust please look at the blog from I Love Vegan (https://www.ilovevegan.com/pie-crust/). I was able to purchase a vegan and gluten-free pie crust from Sprouts (I love Sprouts!!). If you want to reduce the calories and fat in this recipe you can make a crustless quiche.
Super firm tofu: I am a Sprouts Fan for their organic tofu at reasonable prices.
Black Salt (Kala Namak) is commonly used to provide a “egg” flavor to foods for those who eat mainly plant predominant. It is great to add to your tofu scramble too. If you do not have any Kala Namak you can use table salt. Try to keep the added salt to a minimum for your overall health and wellness.
You can omit the Plant Based Smoked Cheddar Dip (from The Honest Stand) if you have a nut allergy and to save some fat calories. My mom used to make the most luscious and cheesy quiches and I was trying to recreate that warm hug sensation. I forgot to add to the mixing bowl so my pictures show that I put it on top before baking.
IF you have any leftovers, store them covered in the fridge for up to 5 days.
Nutrition Facts (from Cronometer)
Please let me know in the comments below if you try this recipe and if there are any modifications you make that you enjoy.
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Disclaimer: The information on this blog is not meant to take the place of a qualified health professional or nutritionist. The nutritional information provided with our recipes is an estimate provided by an online calculator and may vary based on your interpretation of the recipe. Finally, this post may contain affiliate links; this means that we earn a very small commission if you make a purchase using those links, but your price remains the same. Thank you for supporting Wingman Wellness.