Tofu Vegetable Quiche

Tofu Vegetable Quiche with an Almond-Oat Sage Crust. This recipe is so delicious and savory. The filling is made with tofu and veggies, and it has a nice egg-like texture without the eggs. The crust is made with oat flour and almond flour, and has a great texture and taste without needing oil or butter.

This Tofu Vegetable Quiche is a perfect go-to recipe for brunch or any time of the day. I love eating leftovers for lunch or dinner. Serve with a salad, roasted potatoes, and/or your favorite vegetables and fruits.

I like to pack my recipes full of spices, as these add antioxidants in a pinch. Turmeric, especially, is a wonderful anti-inflammatory spice and used in this dish not only for the health benefits— but it also gives this dish a little pop of color.

This dish is also packed with calcium-rich foods. Tofu prepared with calcium sulfate, can add a significant amount of calcium to a dish. Additionally, broccoli and kale are good sources of plant-based calcium. Almonds even offer calcium, just a bit less than the broccoli and kale. I intentionally try to include kale and broccoli in a lot of my recipe due to the fact that they are calcium-rich veggies. More on this from me soon! In the meantime, if you’d love to dive more into calcium-rich plant foods, check out some of my favorite resources: Vegetarian Resource Group and NutritionFacts.org.

Tofu Vegetable Quiche

Ingredients:

Crust:

1 cup almond flour*

1 cup oat flour*

1 teaspoon garlic powder

1/2 teaspoon ground sage

1/2 teaspoon onion powder

1/2 cup water

Filling:

1- 14 oz package firm or extra firm tofu

2 tablespoons white miso paste

2 cup chopped broccoli

3 cups chopped kale

1/2 cup chopped green onion

1/2 teaspoon turmeric

1/2 teaspoon black pepper, or more to taste

2 teaspoons dried thyme

2 teaspoons garlic powder

1 teaspoon onion powder

1/4 cup nutritional yeast

1 cup sliced cherry or grape tomatoes (cut in half)

Method:

  1. Preheat the oven to 350F.
  2. While the oven is heating, combine the crust ingredients in a bowl. Stir together the dry ingredients and then add the water. Mix until well combined.
  3. Line a round pie dish with parchment paper. Add the crust dough and spread as avengingly as possible along the bottom and sides.
  4. Bake the crust for 10 minutes and then set aside.
  5. Press the tofu for at least 20 minutes to help reduce the water content (if you do not have a tofu press, place the tofu on a plate, top a towel on top of it and then apply pressure using a heavy weight object. I usually use tetra-pack vegetable broth or plant-based milks sine the towel gets wet).
  6. Once a significant portion of the water has been released from the tofu, mash it up lightly and then add it to a high speed blender with the miso paste. It will be really thick, so it may help to stop the blender and scrap down the sides several times. Blend until smooth. Set a side.
  7. Chop the broccoli, kale, and green onion into small bite size pieces.
  8. In a pan, add a small amount of water and cook the broccoli, kale, and green onion. Add the spices, and a bit more water (to help keep them from cooking). Cook for a few minutes and then turn the heat off. Add the nutritional yeast and tofu mixture and stir together to combine.
  9. Spread the tofu and veggie mixture over the crust. Press the tomatoes into the top layer of the tofu mixture.
  10. Bake, uncovered, for 50-60 minutes. Allow to cool completely before serving. May cut even better the second day after the tofu has set.

Notes:

You can make your own oat and almond flour at home. I usually make my own oat flour and use store-bought almond flour. I find the store-bought almond flour to be much finer than I am able to do at home.

Feel free to make this crustless! Or if you have leftover filling, feel free to add it to a small ramekin and bake.