Youll Never Believe Theres Tofu In Here Quiche Recipes

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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

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

ONE-EGG TOFU QUICHE



One-Egg Tofu Quiche image

From the classic "Diet for a Small Planet", by Frances Moore Lappe, this quiche has reduced cholesterol and dairy fat.

Provided by zeldaz51

Categories     Savory Pies

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

oil, for sauteing
2 garlic cloves, minced
1 onion, chopped
5 -6 mushrooms, sliced
1/2 cup green vegetables, chopped (zucchini, spinach, or other)
1 teaspoon herbs (basil, rosemary, thyme, etc.)
12 ounces tofu
4 ounces grated muenster cheese or 4 ounces other cheese
1 (13 ounce) can lowfat evaporated milk
1 egg, beaten
1 sesame-whole wheat pie crust (Sesame Whole Wheat Pie Crust)

Steps:

  • Preheat oven to 350.
  • Heat oil and saute vegetables and herbs until tender. Squeeze tofu with a dry towel to drain off excess moisture and cut in small chunks. Combine tofu, cheese, milk, and egg with sauteed vegetables and pour into prepared, baked crust. Bake until browned, about 45 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 362.3, Fat 23.2, SaturatedFat 9.5, Cholesterol 67, Sodium 357.9, Carbohydrate 23.7, Fiber 1.7, Sugar 1.8, Protein 15.9

SPINACH AND MUSHROOM TOFU QUICHE



Spinach and Mushroom Tofu Quiche image

I have a question about step #3 in the cooking directions. It sates the following: In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust. There is no broccoli in this recipe.

Provided by VegBear

Categories     Savory Pies

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

1 unbaked 9-inch pie crust
1 lb spinach, chopped
1/2 lb mushroom, sliced
1 tablespoon olive oil
1 onion, finely chopped
4 garlic cloves, minced
1 lb firm tofu, drained
1/2 cup soymilk
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper
black pepper
1 tablespoon dried parsley

Steps:

  • Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.
  • Heat oil in a large skillet over medium-high heat. Saute spinach, onion, garlic, and mushrooms until golden.
  • In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, and parsley; process until smooth. In a large bowl combine tofu mixture with broccoli mixture (THERE IS NO BROCCOLI IN THIS RECIPE!). Pour into pie crust.
  • Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.

Nutrition Facts : Calories 273.4, Fat 16.2, SaturatedFat 3.6, Sodium 532.4, Carbohydrate 22.9, Fiber 4.4, Sugar 3.2, Protein 12.5

VERSATILE VEGAN TOFU QUICHE (EVEN THE CRUST IS VEGAN)



Versatile Vegan Tofu Quiche (Even the Crust is Vegan) image

Always wanted to try a tofu quiche to have a savory one-dish meal but feel that vegetarians really miss out on quiche? While I am not vegan, I hate eggs and an eggy taste but am trying to include more purely vegan foods in my diet so I came up with this delicious tidbit. You can cut prep time down drastically by using a pre-made 9" pie crust, Whole Foods sells some organic ones, but my pie crust recipe is yummy, vegan, and not that difficult. However, this does not use water-packed tofu like some tofu quiche recipes--google "mori nu firm silken tofu" to see what I am talking about, this is nifty tofu that does not require refridgeration when sealed. This uses up two little 12.3-oz packages. Because it does not require refridgeration, you can buy it in bulk on the internet if it's not available at a health food store or large supermarket nearby. I wanted to use it for its more pudding-like texture than water-packed silken tofu. You don't have to be vegan or vegetarian to appreciate the awesomeness of this recipe that uses no eggs; you can also use shortening or real butter in place of Earth Balance but I swear by EB. Feel free to use other veggies, spinach and mushroom is a quintessential classic (and one of my favorite pizza combos!) but I like finely chopped broccoli and shredded carrot too.

Provided by the80srule

Categories     One Dish Meal

Time 1h10m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 17

1 cup whole-wheat pastry flour
1/2 teaspoon kosher salt
1 teaspoon onion powder
6 tablespoons earth balance vegan margarine
2 tablespoons plain unsweetened soymilk (approx- see directions, can use any type of nondairy milk)
1 teaspoon olive oil
2 (12 1/3 ounce) packages mori nu firm silken tofu
1/4 cup plain unsweetened soymilk (or other plain non-dairy milk)
1/3 cup nutritional yeast
1 teaspoon mustard powder
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1 dash turmeric
1 dash nutmeg
2 garlic cloves, finely minced (or 1/2 teaspoon garlic powder)
1 cup spinach, finely shredded (approx, I used broccoli first time I made it)
4 -5 white mushrooms (approx)

Steps:

  • To make the crust, whisk the flour, salt, and onion powder together in a large bowl.
  • Cut in the Earth Balance (assuming you used a new stick and have a 6-tablespoon stick now) little by little, as if you're whittling off pieces, into the bowl.
  • Stir in the olive oil and a little soymilk and knead by hand. Add soymilk as needed to make the dough gather together, and form the dough into a compact ball.
  • Roll out onto a sheet of parchment paper. To make peeling it off easier, pop in the freezer for a few minutes.
  • Lightly grease a 9" pie pan with a little olive oil, about 1 teaspoon or so.
  • Roll the dough into the pan, crimping the edges at the top with a fork. Poke some holes in the bottom and sides with the fork to aerate.
  • Bake at 450F for 10-12 minutes until lightly browned, extract from the oven and let cool while you make the filling.
  • Wash the spinach or broccoli and run through a food chopper or processor/blender to get the finely chopped consistency, until you have roughly 1 cup.
  • Wash the mushrooms and slice them.
  • Put the tofu and soymilk into a large bowl, and beat with a hand mixer.
  • Beat in the dry spices and nutritional yeast.
  • Add the spinach and mushrooms, and whisk in by hand.
  • Pour the tofu filling into the pre-baked pie crust.
  • Bake at 400F for 40-45 minutes or until the top is browned. Let cool for 10-15 minutes prior to serving (or else the tofu will make a watery mess!) Cut into slices and serve. I like to eat mine with some extra nutritional yeast and black pepper!

Nutrition Facts : Calories 159.8, Fat 4, SaturatedFat 0.6, Sodium 336.2, Carbohydrate 20.5, Fiber 2.9, Sugar 1.9, Protein 11.6

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