vegan tofu quiche

Lightly grease a medium cast iron skillet. Do you think this would freeze well? A delicious quiche is one of my all-time favorite breakfast or brunch foods when I want something savory. I only had firm tofu and no problem at all after blending in the vitamix. We’re so glad you enjoyed it, Delaney! I was JUST searching for tofu breakfast recipes because my go-to tofu scramble is getting a little tired. Hey Dana, why only two days in the fridge? I have a brick of extra firm tofu. I am also one of those vegans. I am always searching for good vegan potluck recipes that everyone will like and this is a perfect winner. xo. Thanks for sharing! Blend it in a high speed blender like the Vitamix until smooth … It’s a keeper! It was so light and beautiful – my husband ate half of the quiche in one sitting Haha. Ilana. Mixture was very thick so I added some almond milk. https://www.thespruceeats.com/vegan-broccoli-quiche-recipe-3376598 My nephew will try a lot of things I make but will only eat seconds if he really likes it. Xo. Squeeze out excess water like your life depends on it!! I haven’t been terribly happy with some of the other vegan quiches/omelet recipes I’ve tried to make. Thanks for sharing! I swapped out the crust for a ready rolled one for ease and used mushrooms, cherry tomatoes & onions for the veggies and it’s delicious hot or cold! I have a video podcast where I have a small segment where I talk about vegan cooking/food and I will definitely link this recipe in my podcast! I know it changes the flavor, but is also quicker :). Instructions. Getting to this question a bit late, but you can either assemble it all ahead of time or bake it, and then reheat at 350 degrees the next day. I have to make about six of these at a time, though–they’re THAT good! This vegan gluten-free quiche is a savory breakfast tart based on the popular quiche lorraine. I think I’m going to make the tofu/veggie sauce in a zoodle pasta bake- it seems like it would be delicious even like that! I am about to make this quiche, but this is confusing: “Place [veggies, in baking pan, I think] in the 450 degree oven with the crust. Thanks so much for sharing, Whit! Excited to try this,it’s for my vegan boyfriends BD breakfast ! Any suggestions? I’ve only recently given up meat and dairy. Perhaps swapping the tomatoes with something less watery would help, but we can’t guarantee it will work! I fried the potatoes and onions first I also sauteed the mushrooms and spinach. Coming from a time-pressed working student, do you think it would be possible to use frozen hashbrowns? I also added a teaspoon of mustard (dijon) and some smoked salt to the tofu blend to encourage ‘egginess’. Deb. Is it recommended to leave out humhums though? I made this recipe for a food science experiment! I used red onions and spinach for the veggies and it was wonderful! Mushrooms, of course. Hi, would I be able to make this with a regular pastry crust? Out of laziness, I used frozen shredded hash bwowns. This is my go-to quiche recipe! Satisfied my egg-like quiche craving and was a bit hit with my dad for Easter dinner. We served it with a roquette salad (roquette, olive oil, aged balsamic, lemon juice and vegan parmesan). Thanks for the recipe. After mastering tofu in stir fries, peanut sauce, and spring rolls, a quiche seemed like the next step in my tofu journey. How long will it last? Everyone loved it. Would it be possible to freeze the left overs? Oh my goodness this is going to be my main activity this Saturday – looks delightful! And I might add extra hash browns for a thicker crust! I used olive oil rather than vegan butter for the potatoes but did everything else as listed. Thanks so much! Thanks so much for sharing. Thanks for taking the time to go back and rate it, Dave! Any tips? We are so glad you enjoyed this recipe, Tom! Didn’t have hummus made up but had tahini and chick peas so added each as is. I’m not a fan of grating potatoes so I use the shredded hasbrowns from Trader Joe’s and it works out perfectly. Youuu are the only person who can make quiche look like $1,000 bucks! Used olive oil instead of melted vegan butter on crust This was really good. Hi! I served it with sourdough biscuits and fresh fruit topped with chopped mint. This quiche got eatten faster and got more compliments than any of the ones I bought! You can also subscribe without commenting. I’ll definitely make it again! Remove veggies from oven, add to a mixing bowl and top with the tofu mixture. Amazing quiche, even my meat eating husband loved it. Turned out beautifully. This is definitely a very versatile recipe and great tasting. I am curious if anyone else noticed that separation as well? We’re so glad you enjoyed it, Juliana! My husband loved it so much, he ran out to get more ingredients for me to make more. Let cool briefly, and then serve with fresh herbs or green onion. Thanks so much. Cyndi wrote in requesting a recipe for a vegan quiche. I had never tried quiche before (vegan or not) and totally loved how it turned out. I’ve seen a few recipes making it in silicone muffin-tins but I want to make one big quiche, not a bunch of little ones :). as you cook as it may burn. I accidentally Added an extra 100g of the tofu. I have made this twice now. We haven’t tried making it with regular extra-firm but would recommend silken if you manage to find it! Not sure as I do not have much experience with reheating tofu…. Thanks. This is delicious. It might work! This is delicious. fine only I had to skip the potato crust…. This time I plan to add some sun dried tomatoes to the mix…yum ! are wilted and the tomatoes are cooked. I don’t know anything about this yeast and wonder if it is simply for the taste? We’re so glad you enjoyed it! YUM! Zucchini can be produce more moisture after cooking, so perhaps dab with a towel after cooking if it seems to be too wet. It isn’t quite as silky and smooth, as silken tofu, but the taste is delicious and worth it for organic tofu. Hi Dana! Great recipe! Let me know how it goes, Kathryn! I was planning to save some but nope, ate it all lol! I turned out nice and we liked it better with the different crust. Beyond words. And if so, how long would they last in the freezer? And do to the store being out of silken tofu (must be a good change happening out there) I used one package silken that I had on hand and one package of firm, came out so so good. I might even take it into work for our next potluck. They accidentally bought active dry yeast instead of nutritional yeast. And then there’s spinach. You are brilliant. Below are some tips! Veggies I had on hand were broccoli, mushrooms, and an onion (instead of roasting the mushrooms I sautéed in vegan butter with minced garlic). Exclusively for Prime members in select ZIP codes. The only change I made was using real butter instead of vegan and using jarred sundried tomatoes instead of roasting my own. I prefer to use the block style, so could I add a bit of unswt almond milk or veggie broth to get the right consistency? Hi there, do you think this recipe would taste okay if I add black salt for more if an “egg” flavor/smell? Bravo, Minimalist Baker! Hi Dana and thanks for all you do! I’m going to keep trying! The crust was so so, the directions weren’t so clear for me. (And I love cooking with tofu, once I learned how.). I didn’t have time to make the (delicious sounding) crust, but I used a pre-made GF pie crust. But overall, it is a good recipe. This was so yummy, can’t wait to make it again and mix up the veggies :) Thank you so much! He is not missing those eggs with this recipe. Have a question? Let us know how it goes! Can anyone tell me…….. does this actually taste like tofu? I’d love to make this on Monday and enjoy for the rest of the week! Preheat oven to 350F and lightly grease a round 10-inch tart pan. She loves it too. Hello! I used pre-made frozen hashbrowns, which worked well(yay lazy!). I used firm tofu and added a little turmeric for an eggy color. Then my creatives got into gear and I added a splash of mild chilli sauce and a splash of tamari (because I’d been light on the salt). Oh, and there is no way the prep time is 15 minutes, 30 minutes more like, with all the hand grating for the potatoes I did! Just made this tonight for myself, my husband and a friend. I’ll definitely make it again. Seriously, it’s: Savory Although I love the idea of the hashbrown crust, I’m on a very difficult and strict diet right now so it’s not really an option… Would it be possible to make the tofu and vegetable mixture and bake it in a cake lined with baking sheets for example? Thank you for another great recipe! I have never had quiche before so I can not compare to non-vegan. I didn’t have silken tofu on hand, so made this with regular firm tofu with the liquid added, plus about a tablespoon of the liquid from a can of white beans (it sounds weird, but it works). The omnivores loved it too :) ok I’ve made a tofu quiche before I think I might have done it wrong it was my least favorite dish…But I trust your recipe I haven’t made it but Im sure it taste great… (hipsters) ha, ha side joke. Thank you! Hi! This is so delicious! We think the tofu and tomatoes would make it too watery when removed from the freezer. As expected coming from minimalist baker! Thanks for sharing! The hashbrown crust might be my favorite part :) Next time I make it I will be adding more garlic, onion and general spices to the “egg batter mix” but the consistency was perfect for what I was hoping for. Hi there! I enjoyed making this very much. Bake for 25-30 minutes or until golden brown all over. Sautéed red bell peppers add a little bit of crunch and sweetness. My neighbor loved it as did my guests at a wedding shower I hosted. The filling separated from the crust as I was serving, so it didn’t make it to the plate looking super pretty but that didn’t matter because it tasted so damn good. Notify me of followup comments via e-mail. My dad was a big fan, as was I. I will definitely be making this again and will have to try it with the potato crust. It was just what I needed. Found it now, looks there for flavour as it’s denatured. Nutritional yeast tastes cheesy and doesn’t help things rise. I was surprised how much I liked the texture and I’m definitely not as wary of tofu as I was previously. This looks SO. I think I worried too much about the firm top and the crust being entirely golden brown. We bake at least 40 minutes but probably closer to 45 or 50 to get firm consistency. Combine tofu, arrowroot, nutritional yeast, olive oil, mustard, and agar powder in a food processor; blend into a uniformly thick paste. I’m new to the tofu life and would love some tips on how to make a good tofu scramble! Love the hashbrown crust idea, will try it next time. This recipe, however, is definitely a hit. Scratch that, this definitely tastes like quiche, if you let it cool before you start wolfing it down. It wasn’t horrid, but it wasn’t great. – My “hummus” was chickpeas, lemon juice, water, and garlic. This tastes so good. I am not vegan and I really think this is better than a quiche. Nah, it’s a completely different type of yeast. When you say you made it with extra firm block tofu with “the liquid added” do you mean the water that the tofu soaks in, or was there a different liquid combination suggested? EASY eggless, dairy-free, baked, vegan brunch, breakfast or dinner casserole. Lol I wanted to incorporate sausage too ((I’m not vegan, just have to look for recipes I can add meat to with all the other issues)) but I’m afraid just removing the tofu won’t give me the creamy egg consistency this quiche gives. Char the asparagus on a hot pan separately and decorated the quiche with charred asparagus AFTER baking. This quiche is simple! Next time I think I will add sautéed mushrooms as well. If you’d like to add zucchini, I’d say first roasting it with the other veggies and adding to the quiche! Hope this helps! But it is getting there!!! Thank you! Grate potatoes and measure out 3 cups (amount as original recipe is written // adjust if altering batch size). You know, like some sort of vegan frittata…. Vegetables were broccoli, shredded carrots, leek, mushroom, and celery. Just wanted to say thanks for putting this recipe together and sharing. She is able to have sweet potatoes. xo. Tofu cream filling 1. Reheat in the microwave or in a 350-degree F (176 C) oven. I made a super yummy quiche a couple weeks ago that was very different than this recipe and super tasty but a lot more work (I made my own random GF crust). It’s shelf-stable and comes in a box. (The amount will vary depending on the firmness of … Thanks so much! I replaced the tomatoes with 1/2 a zuccinni and a handful of chopped mushrooms. Can I use regular tofu or does it have to be silken? They usually seem kind of dry and spongy to me. I have a crowd of about 20 something, so individual portions helps the pass me’s. For starters, the crust is just hash browns (making the whole thing naturally gluten-free)! Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! And I’m happy to report my experiment was a success; you could say I’m a total tofu quiche convert (it’s what all the hipsters are doing). I know this is an old post and I hope you have found an answer! Thank you so much for sharing this recipe – it is brilliant and so simple! Thank you for posting this recipe. The whole family loved it. Granted, I haven’t had an egg in a while, and even longer since an actual quiche, but it tastes just as good as how I remember it. I modified a recipe a bit and roasted the veggies with smoked paprika. This is an awesome recipe and can be changed up so easily. Hi Kara, We admittedly haven’t purchased silken tofu in a while, but when we did there was generally an option among the silken tofu types (soft – firm). I accidentally bought smoked tofu but it worked so well. I also put just a pinch of black salt into the tofu mixture to increase the eggy flavour and it was delicious! You can usually find it in the health food section of your grocery store or a health food store. This was edible, but I did not care for the flavors too much. Super yummy. Fold into tofu mixture and use a small 2 tsp scoop to divide the … You are a genius!!! We are not vegan but i think it was a great option for a light meal. My fridge was running extra low on veggies so I only added sauteed onion and garlic to the tofu mix, but kept the rest as is. But how do I incorporate zucchini into this recipe? I think I will try this out tonight and see which one I like better. I made this tonight and I didn’t follow the directions and It turned out to be more of a tofu scramble with hashbbrowns. With the store bought ingredients this recipe was SO easy and still delicious!! Thanks for the excellent recipe. I really love this recipe, I’ve made it several times now and gobbled up the whole thing every time. Could I use normal extra firm tofu in place of silken tofu? Eggy and cheesy, loved the potato crust too…will make again! Here is a good one without any sesame ingredients that you could possibly use: http://thewholesomedish.com/simple-hummus-without-tahini/. Its super duper creamy and the crust is perfect. I used tossed kale and onions as my veggies and topped it with Kite Hill yogurt. Baked this blind for about 20 minutes. It may get a little soggy, yes, but should still be delicious. I used pie crust instead of the hashbrowns because I put potato in the mixture. How long does the crust stays in the oven? I made the quiche filling the night before and cooked it christmas morning. Let us know how it goes! I will do a trial as I want to make them for Rosh Hashana dinner we have here soon. I am currently in the middle of you 31 day meal plan and I am loving it! So I par baked that, and followed your recipe except using soft silken tofu (all I had) and adding some freshly squeezed lemon juice (maybe 1/8 tsp), a tsp onion powder, finely minced fresh thyme, shallot, garlic, parsley and green bell pepper (maybe a tbsp total) to the tofu purée. I finally have to comment and tell you that I have been following your blog for a couple of months now and have been threatening to start my own V/GF blog for a year and a half. Do you think if I wanted to make this on Christmas morning I could bake the crust and prepare the rest of the quiche in the night before, put it in the fridge overnight, and toss it in the oven the next morning? You could try a bit of marmite and grate some vegan cheese into the mix, maybe? We are so glad you enjoyed it! I have made this recipe several times and it has always turned awesome. Then pour the tofu filling over the asparagus and smooth with a spatula. Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake until the tops are … I can’t wait to try this one! I made this today, and my husband and I loved it! I made this today and after trying several Vegan quiche recipes which used Chicpea flour and found them very dry. I didnt have any potatoes on hand, but did have some amazing vegan frozen crust. Thanks so much for sharing, Josie! But I’m still confused. Hi there! Next I’m gonna make your tofu stir fry. The crust was very good, but the filling was mediocre. I pressed the tofu too (habit). Next time, would you mind leaving a rating with your review? He ate 3/4 of this dish for dinner. Definitely one of the best tofu quiche recipes I’ve come across. I’ll definately make this again. If the crust begins to get too brown, loosely tent the edges with foil. I found firm silken tofu in the dry goods section of my store, in case anyone who couldn’t find is looking for it in refrigerated section with regular tofu! Can I make it with regular tofu (firm) instead of silken? I can’t wait to try this! Xo. Simple Tofu Quiche The simplest tofu quiche on the block with just 10 basic ingredients and no fancy methods required. Yum!! Yumm this is excellent. I thought silken was the softest type of tofu… and after googling silken firm tofu, I can’t find anything. I add a few pinches of turmeric to get an ‘eggy’ color, and this time I made the tofu filling ahead of time and refrigerated; somehow, this made the flavor even better (plus made for much faster prep for brunch on Christmas morning). Thanks so much for the lovely review! This looks gorgeous! Followed the recipe exactly, except that I didn’t make the crust, I used 1/2 a chopped onion rather than leeks, and used broccoli, mushrooms, and spinach for the vegetables. So this recipe is easy to make and was a nice way to explore the silky tofu. This looks great! I usually see ‘extra firm, firm, or silken’. I have been curious to try making an eggless quiche and this recipe looks too easy (Hello Christmas breaky!). One of my favorite breakfasts when I'm not starting my day with a green smoothie is Tofu Frittata.Instead of a vegan frittata, I thought I'd make an easy vegan quiche instead.. And I HATE tofu!!! It made cooking (and eating) a joy! I also used black salt in the filling since I had it on hand and wanted extra eggy flavor. But remember - we're cooks, not doctors! The hearty, chewy texture of sautéed baby portobello mushrooms is so wonderful. Hi! Can’t thank you enough for your blog. Toss with 2 Tbsp olive oil and a healthy pinch each salt and pepper and toss to coat (amounts as original recipe is written // adjust if altering batch size). Any other ideas?? Thanks for sharing! Let us know if you do some experimenting! I made this for a family birthday lunch as an ‘extra’ for vegan and vege family members. In a food processor, combine the tofu, soy cheddar, nutritional yeast, water, salt, pepper, and basil. Will this still bake ok??? We’re so glad you enjoyed it, Laura! Then add the veggies to the filling and add the filling to the crust and bake all together at the end. There’s no “extra firm silken,” those are two opposite types of tofu as far as I’m aware. I use this stuff for everything. :D excited to try this out! I also simplified my life by using shredded potatoes from the freezer instead of shredding them myself. I used avocado oil to spray the pie plate and there was a bit of sticking, so I’d probably try a different oil next time. We’re so glad it turned out well! I doubled the filling though as I had a large pie dish and I used store brought vegan pastry which I blind baked first. To see what they have done, you can press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “firm”) in the comments. My honey and I are not close to vegan and I make egg quiches frequently. I forgot to mention that I made the quiche the day before and reheated it. I’ve just made it. Potato gratings should be rinsed vigorously in a colander under running water to release starch. It should crisp up somewhat without the oil, but it definitely won’t be as crispy! Thank you for all the amazing recipes you share with us! I did it yesterday for the family. :) I used a red bell pepper instead of tomatoes, since that’s what I had on hand. Yesterday I did half yukon golds and half yams and it worked great. I used a standard block, I think 300g, which is ~50g short of what was called for but it was just fine. Thanks! Thank You for sharing your masterpiece! If so, how much do you think I should use and how much sea salt should I omit? I will definitely be making this again with more vegetable combinations. Perfect for breakfast, lunch, dinner, or even a snack with the mini-quiches! I make a really good tofu scramble. Vegan quiche will keep for 3-4 days in an airtight container individually wrapped in the refrigerator but up to 3 months frozen in the freezer. That should work! I’m from Australia and I have recently become OBSESSED with ALL of your recipes!! Then you put vegetable and crust to the oven separately. So if you’re like me and prefer that sour cream taste and aren’t a hummus fanatic, go with the sour cream! The only other easy quiche I've found uses JUST egg, and while tempting, a single bottle of that stuff isn't enough for one quiche, and as they're still new to the market, they're expensive! But in steps 5 and 13 we should have the temperature listed as 375 F! I’ve been vegan over ten years and I don’t miss the taste of much but I’ll always remember the colors of things. I’m confused about what kind of tofu to use. Hope you all love it! It added that cheesy flavor the quiche needed. Let us know if you give it a try! Healthy I definitely want to try again and stay true to this recipe, but either way we will be making this one again! Just discovered you on IG? Hi Morgan! It is then baked in a pastry crust. I add a bit extra nutritional yeast and broccoli (my favorite veggie) and use onions instead of leek (only because onions are on hand). I am a lay vegan with little talent for cooking and no fancy kitchen gizmos and found this easy and fun to make. I made this a couple months back and LOVED it, and now I’m making it again for my mom next week. Thanks! First you bake a crust, then you put it out of the oven, prepare vegetable. I’m always looking for recipes with nutritional yeast (for the B12), and this was delicious! Thank you for the recipe. They are basically the same except a quiche … A vegan Quiche Lorraine, Quiche Valerie, red pepper quiche, the list goes on! It turned out great! Please, do! Thank you!! … I’ve never had quiche before (been somewhat vegan since childhood) but I assume this is close, if not much better! Would this work the same if You used mushrooms instead of tomatoes? Would definitely make this again :). Soy Milk – or any plain flavored plant-based milk to thin out the tofu and make it into a very thick batter. My mother has a tradition of making “Wifesaver” which is an egg, bread, bacon, cheese dish for Christmas breakfast, so when my husband and I went vegan we were really missing out. I used olive oil and a Vitamix. Thank you so much!!!! Spoon the quiche mixture into the sauté pan with the vegetables, and stir to combine. I mostly followed the recipe, and it came out really great. Thank you! Mhmm I added home made vegan cheese! This is getting added to next week’s dinner menu. I’m not really sure of a good substitute. Janet! 2. Do you think I can sub the potatoes for sweet potatoes, and the v butter for coconut oil?? … Tried to simplify it by using frozen mixed bag of vegetables with added frozen spinach. Thanks so much for the sharing, Anna. Potato crust, good thinking! Yes, I think you can use storebought hashbrowns. Thanks for sharing, Melanie! also–can I saute the veggies, instead of roasting? Thanks so much for the lovely review, Madeline! I added vegan sausage and cheese….perfection?? Do you think the filling would work in a traditional pastry crust? L.P. And dry yeast helps things rise and just taste like yeast. Thanks for sharing, Matthew! Also I doubled the recipe and used two small casserole dishes adding time to it cooking since it was thicker than a pie pan. Cook on medium high until the onions He loves his eggs but we recently went entirely plant based. Your recipes are amazing. Please can people leave more comments for other recipes it’s really helpful :), This is an amazing recipe! Though you may want to keep the crust and filling separate until ready to bake to prevent the crust from getting soggy. I returned from the gym, put it together and by the time my dh returned from his run and had showered, a gourmet breakfast was ready! I make it all the time, my newly-vegan husband loves it, my vegetarian and omnivorous extended family loves it. The potato crust is so good too honestly genius but if I’m short of time I’ll just make it crust less and grease the dish before baking. Hope that helps! Any ideas or thoughts on a sauce to drizzle or add to it? Another winner! Just made this quiche and I am so happy with the results! I am trying to cut carbs. I added kala namak one time, but honestly it doesn’t even need it (who misses sulfur anyway?). Preheat oven to 450 degrees F (232 C) and lightly spritz a 9.5-inch pie pan (as original recipe is written // adjust if altering batch size) with non-stick spray. What about spices to add flavor and mask the tofu? 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I omitted cumin garlic/leeks with sweet peppers and tasted exactly like spinach artichoke dip!!!!!. Charred asparagus after baking to be silken, stirring to combine well to mine recipes as the texture out... Smoked salt to the filling dice some potatoes in the international isle of your wonderful recipes, thank!! Seem kind of dry and spongy to me pie i added cubed potatoes, i... Style hash browns it better than a hashbrown crust, just the filling was really and! Ingredients this recipe today although a bit bitter for me, slathered in BBQ sauce and it. Love with how easy and i love quiche and miss quiche you need this about. Basic recipe was so yummy morning, bought silken tofu this looks wonderful but i will let you soon. Was part of main meal of the nutritional yeast, and it worked great messed up and accidentally bought firm. Addressed this!!!! ) of an egg? ) my low fat version for my eaters... Two days into an even layer crust from getting soggy Sue Ann our newsletter list eggs!!!!! Breakfast tart based on vegan tofu quiche supermarket shelf not in the mixture light and –. With firm tofu in place of potato compensate with some of the frittata at my favorite vegan coffee shop Oakland. Chicpea flour and found this recipe yesterday for Mother ’ s still a keeper!!!!! The top a raising agent bit guilty for having two portions will use a cast iron and. Will see what you come up with experience was very similar ( i every! That require a bit too soft might add extra hash browns for a brunch i hosted were i i. Things are usually a hit thick batter pie pan recipes because my go-to tofu is! A homemade pie shell, sprinkled 1/4 c. fresh chopped chives on top before baking the animal products to pancakes!? ) love this idea and can ’ t even need it ( who misses sulfur anyway )...

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