The first time I tried tofu my friend baked a block for me, slathered in BBQ sauce and called it dinner. I’m a champ so I stomached it, but I pretty much vowed to never eat the stuff again.
Obviously, my opinions have since changed.
I would consider myself a quiche fan, but certainly not an aficionado. But I wanted to give a tofu version a try.
After mastering tofu in stir fries, peanut sauce, and spring rolls, a quiche seemed like the next step in my tofu journey. 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).
This quiche is simple! So even if you’ve never attempted a quiche before, I have faith that you can nail this version.
It requires just 10 ingredients and simple methods even the novice cook can master.
For starters, the crust is just hash browns (making the whole thing naturally gluten-free)! And the filling is loaded with roasted veggies (any you have on hand), and a mixture of silken tofu, hummus and nutritional yeast to give it that perfect egg-like flavor and texture.
For those skeptics out there saying, “Yeah, but what does it taste like?” I say, (Rhonda,) it tastes amazing! Seriously, it’s:
Loaded with veggies
Crispy on the crust
Egg-like in the center
& Convincingly close to the real thing
I think this quiche would be lovely for brunches and lazy weekend mornings, as well as when you have family in town for the holidays. I’m confident vegans and non-vegans alike would totally dig this quiche.
If you give this recipe a try, let us know! Leave a comment and rate it, or take a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!
Simple Tofu Quiche
- ~3 medium-large potatoes (grated // 3 potatoes yield ~cups grated)
- 2 Tbsp melted vegan butter (or sub olive oil with varied results)
- 1/4 tsp sea salt and pepper
- 12.3 ounces extra-firm silken tofu (patted dry)
- 2 Tbsp nutritional yeast
- 3 Tbsp hummus
- Sea salt and black pepper (to taste)
- 3 cloves garlic (chopped)
- 2 medium leeks (thinly sliced and thoroughly cleaned and dried // or sub 1 medium diced onion per 2 leeks)
- 3/4 cup cherry tomatoes (halved)
- 1 cup chopped broccoli
- 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.
- Grate potatoes and measure out 3 cups (amount as original recipe is written // adjust if altering batch size). Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and 1/4 tsp each salt and pepper (amount as original recipe is written // adjust if altering batch size). Toss to coat, then use fingers to press into the pan and up the sides to form an even layer.
- Bake for 25-30 minutes or until golden brown all over. Set aside. When you take out the crust, lower oven heat to 400 degrees F (209 C).
- Prep veggies and garlic and add to a baking sheet. 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). Place in the oven and bake until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat to 375 degrees F (190 C).
- To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, and a heaping 1/4 tsp each sea salt and black pepper (amount as original recipe is written // adjust if altering batch size). Set aside.
- Remove veggies from oven, add to a mixing bowl and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.
- Bake quiche at 375 degrees F (190 C) for a total of 30–40 minutes or until the top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
- Let cool briefly, and then serve with fresh herbs or green onion.
- Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350-degree F (176 C) oven.