Quick Easy Vegan Tofu Vegetable Quiche

Tofu Quiche: Quick easy family meal, fancy enough for company

Tofu Quiche recipe from Lonica Eisenbraun, owner of Natural Selections

Tofu quiche is a quick and easy family favorite at Lonnie's house, just like tofu burgers are at our house.

This tofu quiche recipe is pretty and delicious - great for family or company, perfect with salad, and rice. It's a complete meal by itself, a wonderful take-along lunch.

Total Prep & Cook Time: 60 Min

6 Servings

Nutrition Data, 197g Serving: 515 calories, 24g carb, 44g fat, 455mg sodium, 3g fiber, 9g protein, low Cholesterol. Estimated glycemic load 13

Pie Crust Ingredients:

• 3/4 cup unbleached white flour
• 3/4 cup whole wheat or spelt flour
• 1/2 Tbsp salt
• 2/3 cup cold butter OR veggie spread
• 1/2 cup ice water

Crust Directions:

1. Mix flour and salt
2. Cut in butter or veg spread with pastry blender or a fork until mixture is the texture of coarse meal
3. If Using Veggie Spread: Rub into the flour with your hands until the mixture is crumbly
4. Add water a Tbsp a time, stirring lightly with a fork, until dough starts to clump together
5. Form dough into a ball and press flat
6. Roll out evenly on a floured surface
7. Place in 9" regular glass pie plate (not a deep dish pie plate) and crimp edges
8. Lightly dust the bottome of the crust with flour
9. Wrap and chill in fridge until filling is ready

Filling Ingredients:

• 1 lb firm tofu, cut into large chunks
• Optional: Besan Sauce (recipe below)
• 1 Tbsp oil
• 1/4 cup coarsely grated carrot (1/2 of a medium sized carrot)
• 1 celery stalk, finely diced (slice thin lengthwise, then cross wise)
• 1/2 red bell pepper, seeded and finely diced (slice thin lengthwise, then cross wise)
• 1/2 green bell pepper, seeded and finely diced (slice thin lengthwise, then cross wise)
• 1 Tbsp minced jalapeño pepper, seeded and finely diced (slice thin lengthwise, then cross wise) OR a pinch of cayenne
• Optional: 1 - 2 cloves garlic, minced OR 1/4 tsp garlic powder
• 1/4 cup fresh parsley, chopped
• 1 Tbsp dried basil leaf
• 1/2 tsp dried thyme leaf
• 1/2 tsp dried oregano leaf

Besan Sauce Ingredients:

• 3 Tbsp besan (chickpea flour)
• 1 Tbsp olive oil
• 2 Tbsp nutritional yeast
• 1 unsalted veggie bouillon cube
• 1 1/4 cups unsweetened soy milk or rice milk
• 1/2 tsp salt
• 1/4 Tbsp ground black pepper
• 1 Tbsp Braggs Liquid Aminos or soy sauce

Besan Sauce Directions:

• Add the oil and besan flour to a saucepan, heat on medium, stirring, until the mixture forms a paste
• Whisk in the non-dairy milk, Braggs or soy sauce, nutritional yeast, salt & pepper
• Reduce heat to medium low, stir with whisk until mixture thickens (it'll be quite thick)
• Turn off heat and set aside

Quiche Directions:

1. Preheat oven to 425 degrees and assemble ingredients
2. Cut tofu into 1 inch chunks and mash in food processor, with a potato masher, or your hands
3. Heat a sauté or fry pan on medium
4. Prepare the Besan Sauce
5. Prep the veggies
6. Stir fry veggies 5 minutes on medium high
7. Combine mashed tofu, sauce, veggies in a large bowl
8. Spread the mixture in the cold pie crust, smooth the top and place in the middle of the oven
9. 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
10. Cool on a rack for 10 minutes before serving

Recipe Tips:

We've adapted Lonnie's recipe, or let's just say it has evolved! We've added Besan Sauce, which makes the quiche very light and creamy, and garlic - since we're now addicted.

For a quick easy quiche recipe, use a frozen pie crust, or skip the crust althogether, as Lonnie often does. Delete the sauce, throw all ingredients into the food processor and whiz for about a minute. But if you're making this for company, do the whole enchilada (um, I mean quiche)

Recipe Comments:

The tofu quiche is also good made with a Millet Crust for those of us Watching the Weight. Simply cook some millet in stock until soft and then mash roughly then press into a pie dish and bake til crisp before adding your filling - Kath R.

Your comments & questions help improve our recipes, so don't be shy! Contact Us