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 creamy 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.

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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, 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

 

Tofu Vegetable Quiche

Kristina DeMuth, MPH, RD
This Tofu Vegetable Quiche is a perfect go-to recipe for brunch or any time of the day. Packed with flavor and nutrition. 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. Feel free to make this quiche crustless too. 
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Course Breakfast, Main Course, Side Dish
Servings 6

Ingredients
  

Crust:

  • 1 cup almond flour*
  • 1 cup oat flour*
  • 1 teaspoon garlic powder
  • ½ teaspoon ground sage
  • ½ teaspoon onion powder
  • 3 tablespoons water
  • 1 tablespoon white miso paste

Filling:

  • 1- 14 oz package firm or extra firm tofu
  • ⅓ cup nutritional yeast
  • 2 tablespoons white miso paste
  • 2 cup chopped broccoli
  • 1-2 cups chopped kale
  • ½ cup chopped green onion
  • 1 teaspoons dried thyme
  • 1 teaspoons garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon black pepper
  • 1 cup sliced cherry or grape tomatoes cut in half

Instructions
 

Crust

  • Preheat the oven to 350F.
  • Add the almond flour, oat flour, garlic powder, sage, and onion powder to a food processor. Pulse together. Then add the miso paste and water and blend until combined and a dough-like texture is formed. 
  • Optional to line a round glass pie dish with parchment paper. Add the crust dough and spread out as avengingly as possible along the bottom and edges of the pie dish. Using a fork, polk holes in the bottom of the crust.
  • Bake the crust for 12-14 minutes and then set aside.

Filling

  • Press the tofu for at least 20 minutes to help reduce the water content.* Once a significant portion of the water has been released from the tofu, break it into pieces.
  • Add the tofu, miso paste, and nutritional yeast to a food processor. Process until smooth and creamy.
  • Chop the broccoli, kale, and green onion into small bite size pieces.
  • 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 (if needed) to help keep the spices from sticking. Cook for a few minutes and then turn the heat off. Add the tofu mixture to the pan and stir together to combine.
  • Spread the tofu and veggie mixture over the crust. Press the tomatoes into the top layer of the tofu mixture.
  • Bake, uncovered, for 40-50 minutes or until the edges to the pie crust are brown.
  • Allow to cool completely before serving.

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 make at home.
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. 
If you have leftover filling, feel free to add it to a small ramekin and bake. 
If serving the next day, reheat the quiche in the oven. Leftover slices are best warmed in the oven (or even an air-fryer) to allow for crispier crust. You can microwave, but the crust wont be as crispy.
Recipe updates April 2025

 

Recipe updated April 2025. This new version has slightly less seasoning and a crispier crust than the original.