Savory Tofu Quiche | Plantivores | Vegan, Gluten-free
Back before we went plant-based I loved quiche. And I do mean LOVED it! I would frequently eat quiche for breakfast, either heating up a frozen quiche or buying one fresh from a local coffee shop. They were always the perfect combination of tastes, smells, and textures.
I’ve been trying to find a suitable vegan/plant-based replacement quiche for nearly two years now and I believe I have found it! I’ve slightly modified this recipe for Mini Crustless Tofu Quiches from Susan at Fat Free Vegan. I’ve made these a handful of times now and vary them slightly each time but had never hit upon the exact, perfect recipe–until tonight.
Steve and I were in Savory Tofu Quiche heaven when we ate these. Though these are crustless, the outsides form a bit of a crust of their own which I quite liked.
Savory Tofu Quiche with Oatmeal-Lemon Pancakes
For reasons unknown even to me, I made breakfast for dinner tonight. Since this quiche is a little on the light side I also made these Oatmeal-Lemon Pancakes with fresh blueberries from Kathy at Straight Up Food. I had to serve them with maple syrup because of a silly mistake. I learned the hard way that jarred lemon peel is much stronger than fresh lemon peel. 🙂 When I substituted it one-for-one it made the pancakes extremely lemony. But Steve and the kids loved them like that (as long as they were nicely covered in maple syrup).
Anyway, instead of making mini quiches in muffin tins, which in my opinion is way too labor-intensive, what with all the prying from muffin tins or scraping off of liners, I made these in a 10 x 10 x 1.5 inch non-stick brownie pan. You could use a regular 8 x 8 glass casserole dish if you don’t have a 10 x 10, it’ll just take a little longer to cook. And since I was in a huge hurry to get this on the table, I opted for the shorter cooking time.
You can vary the vegetables a bit as long as you stick to the total amount of vegetables in the recipe, and keep extra liquid to a minimum, otherwise the quiche won’t set up right (which I have had happen).
Savory Tofu Quiche | Plantivores | Vegan, Gluten-free
This quiche makes the perfect dish for breakfast, brunch, lunch, or dinner and would likely fool the most discriminating non-plant-based palate.
This recipe made enough for two of us with a little bit left over for lunch tomorrow. If you make this for a potluck or a big group of people be sure to scale this up as needed. If doing so, you’ll need to blend the wet ingredients in several batches, as this amount filled up about 2/3 of our 60 oz. Vitamix container. You could probably safely blend 1 ½ times this recipe in one batch but I wouldn’t put more than that in one blender batch.
You could also serve these with our Berry Almond Teff Pancakes and/or our Green Dream Smoothie.
Bon Apetit!
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Savory Tofu Quiche
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 2-4 1x
- Category: Breakfast, Brunch, Lunch, Dinner, Main Course
Description
A deliciously seasoned savory tofu quiche with no eggs, dairy, or oil. Serve with salad, pancakes or fresh fruit.
Ingredients
- 1/2 cup diced onion
- 2 teaspoons minced garlic
- 1 cup diced bell pepper
- 2 cups chopped mushrooms
- 2 tablespoons minced fresh chives (or two green onions)
- 2 teaspoons minced fresh rosemary (or 1 tsp. dried, crushed)
- Black pepper to taste
- 2 12.3-ounce packages lite firm silken tofu, drained of water (see note below)
- 1/2 cup plain soy milk or almond milk
- ¼ cup nutritional yeast
- 2 tablespoons cornstarch (may sub another thickener such as arrowroot or potato starch)
- 1 tablespoon cashews
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375 F. If you are using a glass dish, line it with parchment paper or non-stick aluminum foil. I used a non-stick pan, didn’t oil it and the quiche didn’t stick at all.
- In a large sauce pan sauté the onion, garlic, bell peppers, and mushrooms over medium heat until the mushrooms just begin to exude their juices. If you have a lot of extra liquid at this point, carefully pour some out. Too much liquid in your veggies will cause the quiche not to set properly.
- Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat.
- Place the remaining ingredients into a food processor or blender and process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. Pour into a baking dish. This quantity filled our 10 x 10 x 1.5 inch pan about halfway up.
- Bake for 25 – 35 minutes until the top is slightly golden and a knife inserted into the middle of a quiche comes out clean. If you are using a smaller, but deeper dish, it may need to cook longer. The consistency when finished shouldn’t seem loose or jiggly, it should be firm and set (like a traditional quiche with eggs).
- Remove from the oven and allow to cool for about 10 minutes.
Notes
For another variation, substitute 1 cup of the mushrooms for 1 cup of chopped broccoli, sliced black olives or other veggies.
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This was absolutely amazing! I used an 8×8 dish and it took about 40 minutes. I also added a small amount of turmeric to give it more of a yellow hue .
If you haven’t tried this recipe yet, please do! You’ll love it.
Hello,
Very new at this. Trying to get past the no oil. So how do you sauté’ without oil?
🙂
Hi Marta. I use a non-stick pan and water sauté everything. Add your veggies to the pan, then add a tablespoon or two of water. Stir. If the water evaporates before the veggies are done, add a little more water. You’ll be pleasantly amazed with how much you can do without oil. Enjoy!