Vegan Tofu Quiche (Easy, Crustless)
User Reviews
4.9
Vegan Tofu Quiche (Easy, Crustless)
Description
The Vegan Tofu Quiche combines finely chopped and sautéed vegetables—onion, mushrooms, and lightly cooked asparagus—with a blended tofu mixture seasoned with tamari, nutritional yeast, dried thyme, and onion powder. Oil helps develop richness in the filling, which achieves a smooth texture akin to thick hummus before baking.
When baked in an oiled pie dish, the quiche firm ups with a tender, custard-like texture despite being dairy-free and crustless. The savory flavor from tamari and vegan cheese adds depth that balances the earthy vegetables. This preparation provides a protein-rich, plant-based alternative to traditional egg quiches without crust, making it suitable for those avoiding gluten or eggs.
Serve sliced as a main dish for brunch, lunch, or light dinner. Its mild and versatile profile can accommodate different vegetable substitutions and cheese alternatives.
The quiche keeps well refrigerated for up to four days, making leftovers convenient. Using super firm tofu reduces excess moisture, while adjusting water in the purée controls the final filling thickness.
Ingredients
- ½ large onion chopped fine
- 8 ounces mushrooms sliced
- 1 small bunch asparagus Or broccoli florets, cut into small, bite-size pieces, woody ends removed, chopped
- 2 cloves garlic minced
- 2 Tablespoons olive oil
- ½ teaspoon thyme dried
- ½ teaspoon onion powder
- 16 ounces tofu super firm or extra firm, drained
- 2 Tablespoons tamari or soy sauce
- 2 Tablespoons nutritional yeast
- ½ teaspoon salt fine sea salt
- 3 to 4 ounces vegan cheese I used half of a package of Violife Smoked Provolone, shreds or slices (if sliced, chop before using
- water up to ½ cup, for consistency
Instructions
- Preheat oven to 350 degrees F. Oil a 9-inch pie plate or 10-inch quiche dish (not the type of pan with a removable bottom, as the quiche mixture would leak).
- Preheat a saute pan over medium heat. Add 1 tablespoon oil to the pan. Cook the onion until translucent, about 5 minutes. Add the mushrooms, asparagus, and a pinch of salt. Stirring occasionally, cook until the asparagus is barely fork tender, about 5 minutes. Add the garlic, thyme, and onion powder to the pan. Stir and cook for 1 minute. Remove from heat.
- Crumble the tofu into the bowl of a food processor. Add the tamari and nutritional yeast. Process until fully combined, stopping to scrape down the sides of the bowl as needed. With the food processor running, drizzle in just enough water so that the mixture becomes smooth, similar in texture to thick hummus (super-firm tofu will require more water than extra-firm). Drizzle in 1 tablespoon olive oil. Taste for salt keeping in mind that the cheese will also add saltiness, and add up to ½ teaspoon of salt. Add the shredded or chopped cheese, and pulse 5 or 6 times to incorporate it into the tofu mixture.
- Spoon the quiche mixture into the sauté pan with the vegetables, and stir to combine. Transfer the mixture to the prepared pie plate, and smooth the top with a silicone spatula.
- Bake 28 to 32 minutes or until firm and a knife inserted in the center comes out hot. Let stand 10 to 15 minutes before slicing.
Notes
- Store leftover vegan quiche in the refrigerator for up to 4 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Sodium | 530mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 300mg | 30% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
