Vegan Tofu Quiche with Vegetables and Herbs

This vegan tofu quiche recipe is so tasty and easy to prepare. It’s a great choice for a weekend brunch, but there’s no reason you can’t serve this as an everyday light dinner main dish as well.

Silken tofu is a great substitute for the eggs customarily used for making quiche, though regular firm tofu works as well; both are given as options. Vegan cheese not only helps to make the quiche firm, but adds a yum factor.

This makes one generous quiche with 6 wedges. It’s easy to double the recipe to make two pies if you’re expecting guests — it goes down easy!

What kind of tofu be used? This recipe calls for either on 12.3-ounce package of extra-firm silken tofu; or a 14-ounce tub of firm tofu, which, after being drained and well blotted or pressed, will be an approximately equivalent amount.

Can this be made gluten-free? Use gluten-free bread to make the bread crumbs and a gluten-free pie crust.

The best vegetables for making silken tofu quiche

Some vegetables (and mushrooms) for using in quiche. All should be finely chopped and steamed until tender-crisp). The following are great for using in quiche, but you can certainly go further afield or see what’s in your refrigerator’s crisper drawer. I like to use two or three different ones in each quiche. Here are some quiche-friendly vegetables:

• Asparagus (bottoms trimmed, cut into 1-inch pieces)
• Broccoli (finely chopped)
• Broccolini (finely chopped)
• Cauliflower
• Kale
• Mushrooms (brown, white, shiitake, portobello, or oyster, cleaned and stemmed)
• Spinach
• Zucchini (thinly sliced)

What to serve with vegan tofu quiche

As part of a brunch or dinner, this quiche goes well with simply sautéed or roasted potatoes; if you’d like to follow a recipe, here’s one for Easy Hash Brown Potatoes. Add a simple salad of greens, tomatoes, cucumber, peppers, and olives.

Another great idea is to serve with a potato salad. Two possibilities: Golden and Sweet Potato Salad or Really Simple Potato Salad.

• See lots more delicious vegan brunch recipes.
• And more recipes for using silken tofu.
• Explore this roundup of eggless egg dishes.

Photos by Hannah Kaminsky, BittersweetBlog.com.

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Yield: 6

Vegan Silken Tofu Quiche with Vegetables and Herbs

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This vegan silken tofu quiche recipe is so tasty and easy to prepare. It’s a great choice for a weekend brunch, but there’s no reason you can’t serve this as an everyday light dinner main dish as well.

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 15 minutes

Total Time 1 hour 15 minutes

Ingredients

• 1/2 slice whole-grain bread
• 12.3-ounce package extra-firm silken tofu or 14-ounce tub firm tofu, well drained
• 1 cup vegan mozzarella-style cheese shreds
• 2 tablespoons nutritional yeast (optional but highly recommended)
• 2 tablespoons wheat germ, almond meal, or oat flour
• 3 1/2 cups to 4 cups finely chopped vegetables (raw measure; see options in notes)
• 1/4 cup chopped fresh parsley or cilantro
• 2 teaspoons fresh oregano or thyme leaves, or 1 teaspoon dried
• 1 teaspoon good-quality curry powder
• 1 teaspoon salt-free seasoning (like Mrs. Dash)
• 2 scallions, thinly sliced (white and green parts)
• Salt and freshly ground pepper to taste (see note about salt)
• 9-inch frozen plant-based pie crust, thawed (preferably whole-grain; not deep-dish)

Instructions

1. Preheat the oven to 350º F. 
2. Tear the slice of bread into several pieces. Place in a food processor fitted with the metal blade. Pulse on and off until reduced to coarse crumbs. Remove to a bowl and set aside.
3. Place the tofu in the food processor and process until smooth. Scrape into a roomy mixing bowl, followed by the vegan cheese and optional nutritional yeast. Stir together.
4. Add the steamed vegetables of your choice to the tofu mixture, followed by the fresh herbs, dry seasonings, and scallions. Stir together once again and season with salt and pepper.
5. Transfer the tofu and vegetable mixture into the pie crust. Pat in evenly, then sprinkle the breadcrumbs over the top.
6. Bake for 40 minutes, or until firmly set and the crust is golden. Let stand for about 15 minutes, then cut into wedges to serve. Best served warm, not hot.

Notes

Best vegetables (and mushrooms) for using in quiche: All should be finely chopped and steamed until tender-crisp). I like to use two or three different ones in each quiche; for example 

• Asparagus (bottoms trimmed, cut into 1-inch pieces)
• Broccoli (finely chopped)
• Broccolini (finely chopped)
• Cauliflower 
• Kale
• Mushrooms (brown, white, shiitake, portobello, or oyster, cleaned and stemmed)
• Spinach
• Zucchini (thinly sliced)

Note about salt: In place of ordinary salt, try using Indian kala namak (sometimes called black salt even though it’s pink) for a a more eggy flavor and aroma.

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