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