Spinach Quiche Recipe With Tofu & Cashews

Easy Spinach Tofu Quiche Recipe, Perfect For Brunch, Lunch or Dinner

Vegan Chef Isa Chandra Moskowitz knows how to make a delicious creamy vegan quiche (cashews are the secret). I borrowed her method for this spinach tofu quiche recipe from her Broccoli Quiche recipe in Vegan Brunch. Check out Chef Isa's website The Post Punk Kitchen for some seriously tasty vegan recipes.

Just in case you think we went over the top with the herbs & spices: Tofu is so very bland, it needs LOT'S of seasoning to taste like anything. And this spinach tofu quiche is fabulously flavorful!

Spinach tofu quiche is rich and satisying, perfect served with carrot salad or green salad, and brown rice.

Serves 6 - 8: Fresh spinach tastes divine in this quiche recipe, but frozen spinach is fine if you're in a hurry. Use our pie crust recipe, or buy a frozen pie crust to make it even faster and easier - Sarah Kingsbury, Savvy Veg

Pie Crust Ingredients:

• 1 1/2 cup unbleached white flour
• 1/2 tsp salt
• 1/2 cup cold vegan butter
• 1-3 Tbsp cold water

Crust Directions:

1. Mix flour and salt
2. Cut in butter or vegan butter with a pastry blender or a fork until mixture is the texture of coarse meal
3. Add water bit by bit blending in with pastry blender until dough comes together
4. Form dough into ball and press flat
5. Roll out evenly on a floured surface
6. Place in 9" glass pie plate and crimp edges
7. Wrap and chill in fridge until filling is ready

Filling Ingredients:

• 1 lb firm tofu, crumbled
• 1/2 cup raw, unsalted cashews
• 1/4 cup nutritional yeast
• 2 bunches fresh spinach, washed, stemmed, and chopped; or 16 oz frozen spinach, thawed and drained
• 3 Tbsp extra virgin olive oil
• 1/2 small onion chopped
• 1 Tbsp minced garlic
• 1 veggie bouillon cube
• 1/2 tsp dried marjoram
• 1 tsp dried basil
• pinch of cayenne
• 1/2 paprika
• 1 tsp Mrs. Dash Table Blend spice mix
• 1/2 Tbsp salt
• 1/4 Tbsp ground black pepper

Quiche Directions:

1. Preheat oven to 425 degrees and assemble ingredients
2. Place cashews in food processor and process until it forms fine crumbs
3. Add tofu and nutritional yeast and process until creamy, set aside
4. Add oil to a large pot and turn heat to medium/high
5. Saute onion for about 5 minutes
6. Add garlic and continue sauteing until fragrant
7. Add bouillon cube, marjoram, basil, cayenne, paprika, spice blend, salt, and pepper
8. Add chopped spinach and saute until the spinach is completely wilted
9. In a large mixing bowl stir together tofu mixture and spinach mixture. Taste and adjust seaspning as needed
10. Add the filling to the crust and spread evenly and smoothly
11. Bake for 10 minutes to set pie crust then turn temperature down to 375 degrees and bake for 25 to 35 minutes more until crust is golden brown
12. Cool on a rack for 5 minutes before serving