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Vegan Tofu Quiche (Easy, Crustless)
4.9 from 132 votes

Vegan Tofu Quiche (Easy, Crustless)

This crustless vegan tofu quiche layers sautéed onion, mushrooms, and asparagus with a smooth tofu-based filling flavored with tamari, nutritional yeast, and spices. The mixture bakes into a firm yet creamy consistency similar to traditional quiche, featuring subtle herb and savory notes from the vegetables and seasonings.

Prep Time
15 mins
Cook Time
45 mins
Additional Time
10 mins
Total Time
1 hr
Servings: 6 servings
Calories: 195 kcal
Course: Breakfast, Brunch
Cuisine: American

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

    Cup of Yum
  1. 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). 
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 195

% 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.