I was hoping for a comment that addressed this! We’re so glad he enjoyed it, Debbie! I think it tasted even better the next day! Veggie Tofu Quiche Move over avocado toast, new brunch food is in town – A vegan spin on a French classic, the Veggie Tofu Quiche! It’s in my oven now! Store leftovers loosely covered in the fridge for up to two days. I was planning on making it this morning, bought silken tofu, but now am not sure? Especially loved the roasted leeks, the generous black pepper, and the hashbrown crust. list of bloggers that I totally trust my taste buds to. I will use a hash brown crust for every quiche now! Can I use regular tofu or does it have to be silken? You could perhaps compensate with some fresh or dried herbs? I decided to make a pie crust instead of the potato crust. Since this takes a while to make and we have busy lives, I might try to double next time and freeze one. Bravo and thanks for the great recipe. Thanks! My fridge was running extra low on veggies so I only added sauteed onion and garlic to the tofu mix, but kept the rest as is. Youuu are the only person who can make quiche look like $1,000 bucks! Hi, I’m prepping for Easter tomorrow. I have so much fun showing our friends and family how delicious and easy compassionate cooking can be. Blend it in a high speed blender like the Vitamix until smooth … Add remaining 1/4 teaspoon salt, black pepper, curry powder, onion powder and garlic powder, and add tamari to taste. I followed the recipe exactly, but I might experiment next time with mushrooms, peppers, spinach- I think the base recipe would work great with all kinds of veggie combos. I had never tried quiche before (vegan or not) and totally loved how it turned out. It isn’t quite as silky and smooth, as silken tofu, but the taste is delicious and worth it for organic tofu. Do you mean you did those steps and then assembled it and baked the whole thing the next day? I didn’t read the recipe close enough and ignored the “silken” part. Glad you recovered! Thank you so much for sharing this recipe – it is brilliant and so simple! Thank you so much for all of your recipes. I did not have leeks or tomatoes, so I subbed in the onion and also a handful of chopped sundries tomatoes (from a jar packed in oil). Let us know how it goes! It’s super helpful for us and other readers. That sounds lovely, Patricia! I’d also reccomend adding as much veggies as possible (broccoli is bomb) and adding vegan cheese to the mixture. I added mushrooms but followed everything else exactly and it’s delicious :)! Glad to hear it, Erin! Silken tofu, unsweetened almond milk, chickpea flour, nutritional yeast, garlic powder, vegan mozzarella shreds, and a little salt. Thanks so much! Learn more. I would argue there could always more tofu quiches in the world. Hi Corinna! I made this with full tomatoes instead of cherry (worked wonderful) and threw a few thinly sliced maters on top right toward the end of baking for a good-looking finish. I am not vegan either but have an egg allergy and a personal aversion to soy. I made this recipe for a food science experiment! That’s all I did differently. Also I doubled the recipe and used two small casserole dishes adding time to it cooking since it was thicker than a pie pan. Thanks for sharing! … This was delicious! Delicious and hearty, thank you so much for the recipe – a household favourite straight away! I just made this for my boyfriend’s birthday and it was delicious! Used olive oil instead of melted vegan butter on crust Out of laziness, I used frozen shredded hash bwowns. pressed (pressed: lay the tofu on 3-4 paper towels and put When you say you made it with extra firm block tofu with “the liquid added” do you mean the water that the tofu soaks in, or was there a different liquid combination suggested? Hope that helps! We’re so glad you enjoyed it, Susan! Eggy and cheesy, loved the potato crust too…will make again! I was skeptical the first time I made it, but then it was SOO good, and it blew my mind so much that I have been trying all of your recipes ever since. Bake for 25-30 minutes or until golden brown all over. I had to omit the hummus as I hadn’t made any so out of pure desperation I had some aquafaba in the fridge so added that instead. To top it off I used a squeezy puffer to dust the top with smoked paprika. Thanks for this helpful information, Nicole! Preheat the oven to 375°F. what if youdo not have a food processer ? This quiche was delicious! I can’t wait to try this one! I can’t believe how delicious this recipe is!!! Incredibly moorish and never nutritious ! I think next time I might grate the potatoes ahead of time, salt them, and let them drain in a colander for an hour to help remove extra moisture. What I find tasty in the egg substitues is it won’t feel as heavy as is the the case with quiches for me – the cheese and the egg falls too heavy. Thanks for sharing! Let us know how it goes! Can anyone tell me…….. does this actually taste like tofu? My hashbrown crust got too crispy on the outside and too soggy closer to the quiche. Yum. Thanks so much for sharing, Whit! :). I actually grew up with plant parents lol so going vegan wasn’t hard for me at all :) cheers and I wonder if your potatoes were maybe grated too fine?! Tasted just like real quiche. It never did set up, mushy. Would love sundried tomatoes on top. One block of firm tofu When you take out the crust, lower heat to 400 and continue baking until soft and golden brown (a total of 20-30 minutes).” The previous instructions say to put the vegetables in the oven next to the quiche. I see the same terminology in your cookbook for the asparagus quiche. I can’t nutritional yeast so should I substitute it with something else or just leave it out? I threw in some red pepper I had too. It’s made without eggs and dairy and includes tofu and mushrooms instead. Ilana. Potato gratings should be rinsed vigorously in a colander under running water to release starch. For starters, the crust is just hash browns (making the whole thing naturally gluten-free)! When the quiche crust is ready and the veggies are soft, add the tofu sauce and the cooked leeks inside the quiche crust, combine the leek and tofu with a spoon. I want to make these as mini quiches for my baby shower! Hi Irene, Silken tofu should be fine! Made this for the first time tonight and turned out well! I wonder if adding some black salt for a bit a sulfury-eggy taste would work well in this. Thanks! Is regular Extra-Firm ok? Never had it for breakfast before. This tastes so good. Prep time was long but worth it. Did you end up trying it? Yesterday I did half yukon golds and half yams and it worked great. In a food processor, combine the tofu, soy cheddar, nutritional yeast, water, salt, pepper, and basil. Xoxoxo, Love the sound of this! I don’t think my grandparents even knew that there were no eggs in it. Hope you give it a go :D, I love quiche and miss it since I no longer eat dairy. Thank you! This was delicious. Yes- reheat in the microwave or in a 350-degree F (176 C) oven. Have made this a few times and refined to our taste: I use closer to 4 cups of potatoes (use frozen shredded hashbrowns to save time and mess). It’s even nice cold with pickle. My sauce of choice was sweet chilli. We are so glad you enjoyed it! It seems extra firm silken tofu may be a little more difficult to find than we expected. (Not that I’m anticipating many!!). Healthy Not necessarily, but it does inject a lot of flavor. Hope this helps! When I read how easy it would be, how healthy it is and how stellar the comments/reviews were… I made a decision to snap out of my quotidian banality, try something new and cook it the following day. I don’t like hummus at all. I made this for a brunch I hosted were I knew I would be the only vegan. For those skeptics out there saying, “Yeah, but what does it taste like?” I say, (Rhonda,) it tastes amazing! I’ve never had quiche before (been somewhat vegan since childhood) but I assume this is close, if not much better! I used tossed kale and onions as my veggies and topped it with Kite Hill yogurt. Each holiday we make at least one or two of your recipes and they’re always big hits! Put vegetable onto crust and bake it together. Wowza! Thank you for the recipe! Is there something I can use instead? We are so glad you enjoyed it! I just finished making another quiche tonight from her cookbook and already altered that recipe with Home made vegan cheese and I’ll definitely be adding it it this one. I made two pies one pie I added cubed potatoes, onions, mushrooms,spinach and green chile. Thanks for the recipe. Firm tofu as a vegan egg substitute, best healthy no crust, oil-free, egg-free, whole foods quiche, smells and looks and tastes wonderful. My wife thought it was a little bland. are wilted and the tomatoes are cooked. I added an extra TBSP of nutri yeast and used extra-firm airtight sealed tofu for the filling. Your recipes are all so inspiring! Thank You! Next I’m gonna make your tofu stir fry. Taking one tomorrow to my in-laws with the confidence that it better than any “real” quiche I’ve ever had. Orysia, my nephew is allergic to sesame as well, so I’ve experimented with different tahini-free hummus recipes. We’d recommend using sweet potato in place of potato! Let them thaw while I prepare the tofu mixture then roughly chop them. I used one regular tomato instead of cherry tomatoes and spinach instead of broccoli. You are truly a culinary mastermind. We are so glad you enjoy it! I’d plan for one 9.5 inch quiche per three adults if serving as a main course, just to be conservative. Add onions, chopped bell peppers, mushrooms and 1/4 teaspoon of the salt, and cook until mushrooms have released their juices, about 10 minutes. Not too comfortable with the grated potato crust so will do a standard wheat/oil one and use chickpea water with cream of tartar… hang on, that’s a wholly different recipe. While you can make it without oil, it should crisp up somewhat without it but it definitely won’t be as crispy! Do you think this could be done without crust? It’s a keeper! You might be able to, but it likely won’t get as creamy. Just made this tonight for myself, my husband and a friend. They are basically the same except a quiche … Below are some tips! Hi Dana! The crust was so so, the directions weren’t so clear for me. (The amount will vary depending on the firmness of … I’m typing as I’m eating and oh my goodness it is delicious!! One of very few misses on your blog nonetheless. SO. I just made this. I’ll make sure to use silken next time because I’m excited to see if that makes it any better. Excited to try this,it’s for my vegan boyfriends BD breakfast ! How long does the crust stays in the oven? Hii, this is wonderful I cant wait to make it! I put in Kala Namak salt instead of sea salt for that eggggy taste and used the last of the season’s chantrelles. They usually seem kind of dry and spongy to me. Char the asparagus on a hot pan separately and decorated the quiche with charred asparagus AFTER baking. I sautéed chopped spinach, 1 chopped shallot, and 1 chopped yellow onion and a drop or two of liquid smoke in 1tbsp vegan butter until the onions were almost translucent, and then added the smoky veggie mix to the tofu purée. Hi! We haven’t tried making it with regular extra-firm but would recommend silken if you manage to find it! I have a video podcast where I have a small segment where I talk about vegan cooking/food and I will definitely link this recipe in my podcast! I think it is amazing! Cyndi wrote in requesting a recipe for a vegan quiche. Although I’d recommend baking the crust the night before and preparing the filling but not putting it in the crust til the morning. Nah, it’s a completely different type of yeast. Well, this tofu quiche is simply amazing. Thanks so much! Let us know how it goes! – I didn’t use any vegan butter. Thanks so much for sharing! I’m going to make the crust, roast the veggies and process the tofu mixture today. I made a few adjustments to the filling. I also made it with soft/regular refrigerated tofu, because that’s all I had, and it worked perfectly. I recommend following the hummus recipe to use in this quiche! To see what they have done, you can press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “firm”) in the comments. Glad you were able to improvise! I made this quiche for vegan brunch today – it was a big hit! SO SO happy I found this recipe!! Looks delicious!! I’m from Australia and I have recently become OBSESSED with ALL of your recipes!! Amazing :). Let cool briefly, and then serve with fresh herbs or green onion. October 30, 2020 by plantsmywifeandi. We’re so glad everyone enjoyed it! But I’m still confused. Thank you; this is helpful, as I’m looking to make this for a baby shower this weekend. I made this for the first time yesterday…in the words of my husband “it was slamming!”…thank you for sharing this recipe. … Tofu breakfast things are usually a hit or miss for me. Leftovers the next day made my mouth happy. Xo. You recipe was the most like the soft, creamy eggy texture of traditional quiche and hubby and I really loved it! Thank you so much!!!! Hi Chelsea, we haven’t tried it, but we think that would work! Simple Tofu Quiche The simplest tofu quiche on the block with just 10 basic ingredients and no fancy methods required. In a pan over medium high heat, heat 1 tablespoon of the coconut oil. Thanks! I was hoping to do these as muffins too. And then there’s spinach. And since product formulations change, check product labels for the most recent ingredient information. Would be a lovely addition to Boxing Day dinner but I’m trying to make as much as possible on the days beforehand! Thanks so much for the lovely review, Kim! I am standing in front of the tofu case right now and all I see are silken, firm, and extra firm. Zucchini can be produce more moisture after cooking, so perhaps dab with a towel after cooking if it seems to be too wet. Woot woot! We remade it tonight for Christmas dinner :). LIFE CHANGING. Thanks for the delicious recipe! Thanks for taking the time to go back and rate it, Dave! I made this and my husband and I really liked it. But remember - we're cooks, not doctors! I definitely want to try again and stay true to this recipe, but either way we will be making this one again! Thanks so much for the lovely review, Jackie. It worked well. Then transfer to a clean towel and firmly squeeze out excess moisture. And I might add extra hash browns for a thicker crust! I’m going to keep trying! Obviously, my opinions have since changed. I will be making this up 2 1/2 days before it will be eaten ( leaving town and then company as soon as I return home) Do you think the crust will get soggy sitting 2 days ? Hmm, we aren’t sure! ** In a wok or large skillet, warm a little water or oil over medium heat. It worked fine. Vegetables were broccoli, shredded carrots, leek, mushroom, and celery. My neighbor loved it as did my guests at a wedding shower I hosted. Delicious! I have a brick of extra firm tofu. Maybe just dice some potatoes in the bottom for a faux crust! The other day I was at a party and the omnis were all eating delicious-looking quiches. To increase the moisture, I added about 3 TBSPs of water to the processor – it mixed up nicely and thickened well in the oven. We love tofu, but as others have said, I’ve never heard of “extra firm silken” tofu, so I just use half silken and half firm. Still silken, just the firmer version. I substituted garlic/leeks with sweet peppers and tasted wonderful. Hope you love this recipe, Katrina! Thank you! This is a new staple for my family! Made it tonite and I am surprised how good it is. also–can I saute the veggies, instead of roasting? I am little confused (not native speaker). So glad you like it, Carrine! on top of it and let sit for 20 minutes; this gets the water I did spritz the pans but that was it and it still turned out incredible. Oh yay! Served it with your spicy tempeh sausage for a breakfast for dinner thing. I have made this twice now. I pressed the tofu too (habit). When you take out the crust, lower oven heat to 400 degrees F (209 C). I haven’t tried that! Here is a good one without any sesame ingredients that you could possibly use: http://thewholesomedish.com/simple-hummus-without-tahini/. Thankyou for the recipe. Check out this tutorial! I think I’m going to make the tofu/veggie sauce in a zoodle pasta bake- it seems like it would be delicious even like that! Hope you all love it! I absolutely loved this. Warm and comforting, nutiritious and filling. My non-vegan aunts were initially very skeptical towards the idea of an egg and cheeseless quiche but ended up absolutely loving it. We think so! You know, like some sort of vegan frittata…. This is so delicious! Made this at the weekend! I add a bit extra nutritional yeast and broccoli (my favorite veggie) and use onions instead of leek (only because onions are on hand). I made a super yummy quiche a couple weeks ago that was very different than this recipe and super tasty but a lot more work (I made my own random GF crust). My favorite fillings are onion, herbs, garlic and spinach/broccoli/mushroom/mushroom and spinach. I know it changes the flavor, but is also quicker :). I just had a quick question about the tofu quiche. I used olive oil and a Vitamix. https://www.thespruceeats.com/vegan-broccoli-quiche-recipe-3376598 I used pie crust instead of the hashbrowns because I put potato in the mixture. Would definitely make this again :). as you cook as it may burn. Remove veggies from oven, add to a mixing bowl and top with the tofu mixture. I recommend the book at amazon. We think the tofu and tomatoes would make it too watery when removed from the freezer. I substituted red peppers for the tomatoes and made a sweet potato crust. Open the tofu, drain any excess liquid, and either press it in a tofu press, or wrap it in a clean towel … I am confused by these instructions too. I added rosemary, mushrooms and spinach. Vegan Spinach Quiche Recipe. Thanks for sharing, Melanie! The crust was very good, but the filling was mediocre. My omnivorous ;) father made it for an early Christmas present, and I ate the whole thing in two days! I like it cold and always make it ahead of time so it can cool down and firm up, but that’s more because I often use soft silken tofu rather than extra firm but both are delicious. Whoop! I used avocado oil to spray the pie plate and there was a bit of sticking, so I’d probably try a different oil next time. I have a crowd of about 20 something, so individual portions helps the pass me’s. Then you put vegetable and crust to the oven separately. Bake quiche at 375 degrees F (190 C) for a total of 30–40 minutes or until the top appears golden brown and firm. Used the onion instead of the leek and mixed with spinach before cooking. :) I used a red bell pepper instead of tomatoes, since that’s what I had on hand. Everyone loves it. I do prefer a whole wheat crust, and add my own veggies like mushrooms and spinach. So kind! Hey! How would that work for the crust? Thanks!!! Added extra nutritional yeast, and toasted pine nuts to mine. Awesome quiche, I always make this and it always turns out nice! It is also a source of B-12 and other vitamins which is why it’s called nutritional. Mine’s a little crumbly which I believe is due to all the vegetables I stuffed in it but the taste and texture are amazing! – My “hummus” was chickpeas, lemon juice, water, and garlic. And the filling is loaded with roasted veggies (any you have on hand), and a mixture of silken tofu, hummus and nutritional yeast to give it that perfect “egg-like” flavor and texture. I recently tried this quiche and filling is very tasty. Yes, this would be the perfect holiday breakfast. I am about to make this quiche, but this is confusing: “Place [veggies, in baking pan, I think] in the 450 degree oven with the crust. You can usually find it in the health food section of your grocery store or a health food store. I made mini ones in a muffin tin lined with lazy ready made (vegan) pastry. Ah, thanks so much! Thank you! It’s almost impossible to put the fork down. I sautéed onion and just used sweetcorn with piri piri hummus. Happy, Merry Everything! I’ll definately make this again. Definitely had to foil the outer crust for the last 20 min of baking to avoid burning. Well done on a great recipe. We haven’t tried it, but think that would work! Had to add extra liquid to it to get to a thinner consistency so keep that kind of you do the same thing. Then crumble the pressed tofu into This was so good. Alex J – I’m not a huge fan of tofu, but you won’t know you are eating tofu when you follow this recipe. I am not vegan and I really think this is better than a quiche. It. The only change I made was using real butter instead of vegan and using jarred sundried tomatoes instead of roasting my own. You can also, Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes! Which one is best for this recipe? Combine tofu, arrowroot, nutritional yeast, olive oil, mustard, and agar powder in a food processor; blend into a uniformly thick paste. hi minimalist baker, I am making 2+ recipes of yours a day! Enjoyed this recipe! Arrange bell pepper slices decoratively on top and bake until pastry and the top of the pie are golden brown, about 50 minutes. I’ve just made it. It seems to just range from silken to extra firm. Toss to coat, then use fingers to press into the pan and up the sides to form an even layer. Let us know if you try it! I substituted shredded frozen potatoes. I blended with ferocity and the texture came out beautifully. Mix into the mushroom mixture to form a more liquid … Thanks so much for sharing! Just look at tofu as a meat alternative. I made this for a family birthday lunch as an ‘extra’ for vegan and vege family members. 2. It is flaky, fresh, and really tasty. Tofu cream filling 1. xo. This time I plan to add some sun dried tomatoes to the mix…yum ! Thanks for sharing, Lily! Thank you for the recipe. The simplest tofu quiche on the block with just 10 basic ingredients and no fancy methods required. Take a cloth towel and press out excess water. I’m not really sure of a good substitute. I was in a real pinch so I did make some modifications to this recipe because I just used what I had on hand. This recipe features tofu, soy or almond milk and tahini for a smooth texture, and a mix of veggies for flavor and color. Going to make the recipe as mini quiches in muffin pans. And it was absolutely out of this world. Brilliant recipe. I found firm silken tofu in the dry goods section of my store, in case anyone who couldn’t find is looking for it in refrigerated section with regular tofu! Can this be made the night before and baked in the morning? Not sure as I do not have much experience with reheating tofu…. Mushrooms, of course. Hi! For the amount of steps and time this took, the results were not quite adequate. The potato mush in a food processor along with the tofu and make!... Oh my goodness it is!!!!! ) faux crust low fat version for boyfriend. 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