Youll Never Believe Theres Tofu In Here Quiche Food

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SIMPLE TOFU QUICHE



Simple Tofu Quiche image

The simplest tofu quiche on the block with just 10 basic ingredients and no fancy methods required. A hash brown crust keeps this dish gluten-free as well as vegan! Perfect for lunch, brunch, and even brinner.

Provided by Minimalist Baker

Categories     Breakfast

Time 1h45m

Number Of Ingredients 12

~3 medium-large potatoes ((grated // 3 potatoes yield ~3 cups grated))
2 Tbsp melted vegan butter ((or sub olive oil with varied results))
1/4 tsp each sea salt and black pepper
2 cups thinly sliced leeks ((thoroughly cleaned and dried // 2 small or 1 large leek yield ~2 cups // or sub 1 medium diced onion))
3/4 cup cherry tomatoes ((halved))
1 cup chopped broccoli
3 cloves garlic ((chopped))
1/4 tsp each sea salt and black pepper
12.3 ounces extra-firm silken tofu ((patted dry))
2 Tbsp nutritional yeast
3 Tbsp hummus
1/4 tsp each sea salt and black pepper

Steps:

  • CRUST: Preheat oven to 450 degrees F (232 C) and lightly spritz a 9.5-inch pie pan (as original recipe is written // adjust if altering batch size) with non-stick spray.
  • Grate potatoes and measure out 3 cups (amount as original recipe is written // adjust if altering batch size). Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and sprinkle with salt and pepper. Toss to coat, then use fingers to press into the pan and up the sides to form an even layer.
  • Bake for 25-30 minutes or until golden brown all over. Set aside. When you take out the crust, lower oven heat to 400 degrees F (209 C).
  • VEGETABLES: Prep veggies and garlic and add to a baking sheet. Drizzle with 2 Tbsp olive oil, sprinkle with salt and pepper, and toss to coat. Place in the oven and bake until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat to 375 degrees F (190 C).
  • FILLING: To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, salt and pepper. Run the food processor on high until the filling is silky smooth. Set aside.
  • Remove veggies from oven, add to a mixing bowl, and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.
  • Bake quiche at 375 degrees F (190 C) for a total of 30-40 minutes or until the top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
  • Let cool briefly, and then serve with fresh herbs or green onion.
  • Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350-degree F (176 C) oven.

Nutrition Facts : ServingSize 1 slice, Calories 178 kcal, Carbohydrate 20.1 g, Protein 7 g, Fat 8.7 g, SaturatedFat 1.3 g, Sodium 180 mg, Fiber 3.8 g, Sugar 2.8 g

EGGLESS TOFU SPINACH QUICHE



Eggless Tofu Spinach Quiche image

I make this quiche without eggs. The tofu gives it a good texture. I've brought it to potlucks where friends aren't vegetarian...no one ever knew! It is always a hit!

Provided by CookingForDummies

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 45m

Yield 6

Number Of Ingredients 10

1 (8 ounce) container tofu
⅓ cup 1% milk
½ teaspoon salt, or to taste
½ teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon minced garlic
¼ cup diced onion
⅔ cup shredded Cheddar cheese
½ cup shredded Swiss cheese
1 unbaked 9 inch pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt and pepper.
  • In a medium bowl, combine spinach, garlic, onion, Cheddar cheese, Swiss cheese and tofu mixture. Mix well, and pour into prepared pie crust.
  • Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 18.5 g, Cholesterol 22.1 mg, Fat 18.8 g, Fiber 2.8 g, Protein 12.7 g, SaturatedFat 7.1 g, Sodium 488.8 mg, Sugar 1.8 g

TOFU MUSHROOM "QUICHE"



Tofu Mushroom

This is a vegan quiche filled with a savory mix of blended tofu and mushrooms. It has a deep, rich umami flavor. No eggs are necessary to bind it; the tofu stiffens up when it bakes. You can use the crust of your choice. The yeasted crust is not vegan, as it contains an egg.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h45m

Yield Serves 6 to 8

Number Of Ingredients 16

1 9- or 10-inch 1 yeasted whole wheat olive oil pastry or gluten-free whole-grain Mediterranean pie crust
1/2 ounce (about 1/2 cup) dried mushrooms (preferably porcinis)
1 tablespoon plus 2 teaspoons extra virgin olive oil
1/2 medium or 1 small onion, finely chopped
Salt to taste
2 to 3 garlic cloves (to taste), minced
3/4 pound mushrooms, trimmed and diced
1 teaspoon fresh thyme leaves, coarsely chopped, or 1/2 teaspoon dried thyme
Freshly ground pepper to taste
2 tablespoons dry white wine or rosé
14 ounces firm or silken tofu
1 tablespoon low-sodium soy sauce
1 tablespoon miso paste
1 teaspoon yeast extract, such as Marmite
1 1/2 tablespoons tahini
1/8 teaspoon cayenne

Steps:

  • Mix up the pie dough and when ready roll or press out to line a 9- or 10-inch tart pan. Set in the refrigerator to rest. Meanwhile place the dried mushrooms in a pyrex measuring cup and pour in 1 cup boiling water. Let sit for 20 minutes or longer. Set a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze over the strainer to extract as much flavorful liquid as possible, rinse away any lingering sand, and chop medium-fine. Set aside. Measure out 1/3 cup of the mushroom broth.
  • Heat one tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, and add a generous pinch of salt. Continue to cook, stirring often, until the onions are tender and lightly colored, about 8 minutes. Add the garlic and cook, stirring, until it begins to smell fragrant, 30 seconds to a minute. Stir in the fresh and dried mushrooms and turn the heat up to medium-high. Cook, stirring or shaking the pan, until the mushrooms have begun to sweat and soften, about 5 minutes. Add the thyme and season to taste with salt and pepper. Continue to cook, stirring often, until the mushrooms are tender. If desired add the wine and stir to deglaze the pan. When the liquid has evaporated remove from the heat.
  • Preheat the oven to 350 degrees. Place the tofu, soy sauce, miso, yeast extract, tahini and cayenne in a food processor fitted with the steel blade and blend the ingredients until smooth. Stop the machine and scrape down the sides of the bowl, then process again. With the machine running add 1/3 cup of the mushroom broth and process until smooth. Scrape into a large bowl, add the cooked mushrooms and onions, and stir together.
  • Brush the crust with the remaining olive oil and place in the oven for 10 minutes. Remove from the oven and fill with the tofu mixture. Bake 35 to 40 minutes, until the top is a rich golden brown and the filling has set. Remove from the heat and allow to sit for at least 10 minutes before serving.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 278 milligrams, Sugar 2 grams

TOFU QUICHE WITH BROCCOLI



Tofu Quiche with Broccoli image

This is one of the best quiches I have eaten! It is also one of the easiest to make!

Provided by WhirledPeas

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h5m

Yield 6

Number Of Ingredients 14

1 (9 inch) unbaked pie crust
1 pound broccoli, chopped
1 tablespoon olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 pound firm tofu, drained
½ cup soy milk
¼ teaspoon Dijon mustard
¾ teaspoon salt
¼ teaspoon ground nutmeg
½ teaspoon ground red pepper
black pepper to taste
1 tablespoon dried parsley
⅛ cup Parmesan flavor soy cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes.
  • Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  • Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through.
  • In a blender, combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan soy cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
  • Bake in preheated oven until quiche is set, 35 to 40 minutes. Allow to stand for at least 5 minutes before cutting.

Nutrition Facts : Calories 337.4 calories, Carbohydrate 26.3 g, Fat 19.6 g, Fiber 5.4 g, Protein 18 g, SaturatedFat 3.9 g, Sodium 532.2 mg, Sugar 3.4 g

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