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Vegan Tofu Quiche

Delicious Vegan Tofu Quiche with Spring Veggies to Savor

Delight in this Vegan Tofu Quiche, featuring spring veggies for a fresh, satisfying breakfast.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 block Firm Tofu
  • 1 cup Almond Milk Any non-dairy milk can be used.
  • 1/4 cup Nutritional Yeast Provides a cheesy flavor.
  • 2 tablespoons Tahini Sunflower seed butter can work as an alternative.
  • 2 tablespoons Lemon Juice Freshly squeezed is preferable.
  • 1 teaspoon Garlic Salt Regular salt can be used with minced garlic.
  • 1 teaspoon Onion Powder Fresh onion or shallots may be used.
  • 1 teaspoon Turmeric Adjust according to taste.
  • 1/2 teaspoon Kala Namak Regular salt is a suitable alternative.
For the Veggies
  • 2 cloves Garlic Fresh and minced is best.
  • 1 cup Mushrooms Any variety like cremini or button.
  • 1 medium Leek Use only the white and light green parts.
  • 10 stalks Asparagus Trim the tough ends before using.
  • 2 tablespoons Chives Green onions work as a great substitute.
  • 1 tablespoon Dill Parsley can replace if unavailable.
  • 1/3 cup Sun-Dried Tomatoes Fresh tomatoes can also be used.
For the Crust
  • 1 recipe Uncooked Pie Crust Choose store-bought or homemade.

Equipment

  • Mixing bowl
  • Blender
  • Skillet
  • oven
  • pie crust

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather ingredients and equipment.
  2. Prepare the uncooked pie crust and bake for 15 minutes until light golden.
  3. In a skillet, sauté minced garlic, chopped mushrooms, sliced leek, and asparagus for 6 minutes.
  4. Blend tofu filling ingredients until smooth in a blender.
  5. Fold sautéed veggies into the blended tofu filling, adding chives, dill, and sun-dried tomatoes.
  6. Pour the mixture into the pre-baked pie crust and smooth out.
  7. Bake for 35–40 minutes until slightly golden on top and firm in the center.
  8. Let the quiche cool for 15-30 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 10gProtein: 8gFat: 12gSaturated Fat: 1gMonounsaturated Fat: 1gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

This Vegan Tofu Quiche is easy to make and a perfect plant-based breakfast option. Experiment with vegetable variations as needed.

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