Best 3 Vegan Tofu Quiche Recipes

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**Journey into the Delightful Realm of Vegan Tofu Quiche: A Symphony of Savory Flavors**

Embark on a culinary adventure with our exquisite vegan tofu quiche, a symphony of flavors that will tantalize your taste buds and leave you craving more. This delectable dish, crafted with silken tofu as its heart, strikes a perfect balance between richness and lightness, making it a guilt-free indulgence. With a variety of recipes to choose from, our vegan tofu quiche offers a diverse range of culinary experiences, catering to every palate and preference. From the classic Spinach and Sun-dried Tomato Quiche, a vibrant tapestry of flavors, to the innovative Sweet Potato and Black Bean Quiche, a harmonious blend of sweet and savory, our recipes promise an explosion of taste in every bite. Prepare to be captivated by the creamy texture of the tofu, perfectly complemented by the medley of vegetables, herbs, and spices. Each recipe unfolds a unique narrative, inviting you to embark on a culinary journey that will redefine your perception of plant-based cuisine.

Let's cook with our recipes!

VEGAN - SUN-DRIED TOMATO, MUSHROOM, AND SPINACH TOFU QUICHE RECIPE - (4.4/5)



Vegan - Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche Recipe - (4.4/5) image

Provided by BlueSchmoo

Number Of Ingredients 24

For the crust:
1 tablespoon ground flax + 3 tablespoons water, mixed together
1 cup whole almonds, ground into flour
1 cup gluten-free rolled oats or buckwheat groats, ground into flour
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 tsp kosher salt
1 tbsp coconut oil or olive oil
1-1.5 tbsp water, as needed
For the quiche:
1 block (14-oz) firm tofu
1 tablespoon coconut oil or olive oil
1 leek or yellow onion, thinly sliced
3 large garlic cloves, minced
3 cups (8-oz) sliced cremini mushrooms
1/2 cup fresh chives, finely chopped
1/2 cup fresh basil leaves, finely chopped
1/3 cup oil-packed sun-dried tomatoes, finely chopped
1 cup baby spinach
2 tbsp nutritional yeast
1 teaspoon dried oregano
3/4-1 teaspoon fine grain sea salt
Black pepper, to taste
Red pepper flakes, to taste

Steps:

  • 1. Preheat oven to 350F and lightly grease a round 10-inch tart pan. Alternatively, you can use a 9-inch glass pie dish if desired. 2. Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust. 3. For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up. 4. In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt. 5. Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers. 6. Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the centre of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape. 7. Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F. 8. For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash of almond milk to help it along. 9. In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted. 10. Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even. 11. Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm, but not to worry. 12. Wrap up leftovers and refrigerate for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350F.

VEGAN TOFU QUICHE



Vegan Tofu Quiche image

A vegan quiche with no eggs but lots of vegetables, nuts, and tofu. A very nutritious vegetable pie - great for lunch or dinner.

Provided by joshscrivener

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 55m

Yield 6

Number Of Ingredients 11

2 tablespoons margarine
¾ cup all-purpose flour
1 tablespoon water, or as needed
1 pinch salt
1 teaspoon vegetable oil
1 medium carrot, finely chopped
1 medium onion, finely chopped
1 clove garlic, crushed
1 (14 ounce) package firm tofu
1 cup cashews
1 teaspoon dried basil

Steps:

  • Place margarine and salt in a bowl; add flour and rub to combine. Mix in enough water to make a dough. Knead for 1 minute. Lightly flour a work surface and roll pastry dough out to fit in a pie dish. Line pie dish with dough.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat oil in a skillet over medium heat. Add carrot, onion, and garlic. Cook and stir until starting to soften, 3 to 5 minutes.
  • Combine tofu and cashews in a blender and process. Add basil and pulse to combine. Add to the skillet with the vegetables and stir. Pour vegetable-tofu mixture into the pastry-lined pie dish.
  • Bake in the preheated oven until set, about 30 minutes.

Nutrition Facts : Calories 288.7 calories, Carbohydrate 23.6 g, Fat 18.2 g, Fiber 2 g, Protein 10.8 g, SaturatedFat 3.3 g, Sodium 226.2 mg, Sugar 2.8 g

VEGAN TOFU QUICHE



Vegan Tofu Quiche image

This tofu quiche is for vegans who miss having a quiche but don't want to resort to cheese substitutes.

Provided by Chuck_Glenn

Categories     100+ Everyday Cooking Recipes     Vegan     Breakfast and Brunch

Time 1h25m

Yield 8

Number Of Ingredients 15

⅛ cup vegetable oil
1 medium sweet onion (such as Vidalia®), chopped
1 (8 ounce) package sliced fresh mushrooms
1 clove garlic, minced
1 (8 ounce) package fresh spinach, cut into strips
¼ cup red wine
2 tablespoons balsamic vinegar
1 teaspoon liquid smoke
1 (9 inch) vegan pie crust
1 ½ pounds extra-firm tofu, cubed, or more to taste
¼ cup arrowroot
¼ cup nutritional yeast
¼ cup olive oil
¼ cup Dijon mustard
2 teaspoons agar-agar powder

Steps:

  • Heat vegetable oil in a large pot over medium-high heat; saute onion for 5 minutes. Add mushrooms and garlic; cook, stirring regularly, for another 5 minutes. Cover pot between stirs. Add spinach, red wine, balsamic vinegar, and liquid smoke. Stir briefly, cover the pot, and remove from heat. Let cool.
  • Preheat the oven to 350 degrees F (175 degrees C). Arrange pie crust in a 9- or 10-inch pie plate.
  • Combine tofu, arrowroot, nutritional yeast, olive oil, mustard, and agar powder in a food processor; blend into a uniformly thick paste. Mix into the mushroom mixture to form a more liquid paste. Pour and scrape mixture into the pie crust.
  • Bake in the preheated oven until crust is golden and center is set, about 45 minutes. Cool quiche completely before slicing.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 22.7 g, Fat 23.5 g, Fiber 3.3 g, Protein 13.7 g, SaturatedFat 3.9 g, Sodium 338.5 mg, Sugar 2.2 g

Tips:

  • Use a firm or extra-firm tofu: This will help the quiche hold its shape and prevent it from becoming too watery.
  • Press the tofu before using it: This will help remove excess moisture and make the tofu more firm.
  • Use a variety of vegetables: This will add flavor, texture, and nutrients to the quiche.
  • Don't overcook the quiche: The quiche is done when the center is set and the top is golden brown.
  • Serve the quiche warm or at room temperature: The quiche can be served immediately or stored in the refrigerator for up to 3 days.

Conclusion:

This vegan tofu quiche is a delicious and satisfying meal that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover vegetables. With its creamy texture and flavorful filling, this quiche is sure to be a hit with everyone who tries it.

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