Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche
This was my first time making a tofu quiche and it really surprised us with how amazing it turned out Even Eric went crazy for this quiche, often enjoying leftovers twice a day until it was finished. Enjoy it for breakfast, lunch, dinner, or a snack. Ive made this a few different ways simply by changing up the vegetables used. One version used asparagus and broccoli, which was also very nice. The only thing I would advise against is using a high-water vegetable, like fresh tomatoes as it might result in a water-logged quiche. Best of all, it reheats well. Simply place leftover quiche on a baking sheet and pop it in the oven for 15-20 minutes at 350F. Inspired by the Sprouted Kitchen Cookbook
This was my first time making a tofu quiche and it really surprised us with how amazing it turned out Even Eric went crazy for this quiche, often enjoying leftovers twice a day until it was finished. Enjoy it for breakfast, lunch, dinner, or a snack. Ive made this a few different ways simply by changing up the vegetables used. One version used asparagus and broccoli, which was also very nice. The only thing I would advise against is using a high-water vegetable, like fresh tomatoes as it might result in a water-logged quiche. Best of all, it reheats well. Simply place leftover quiche on a baking sheet and pop it in the oven for 15-20 minutes at 350F. Inspired by the Sprouted Kitchen Cookbook
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- black pepper to taste
- red pepper flakes to taste
- 1/2 tsp kosher salt
- 1 cup baby spinach
- 3 large garlic cloves minced
- 2 tbsp nutritional yeast
- 1 tablespoon coconut oil or olive oil
- 1 tbsp coconut oil or olive oil
- 1 tablespoon ground flax + 3 tablespoons water mixed together
- 1 cup whole almonds ground into flour
- 1 cup gluten-free rolled oats or buckwheat groats, grou
- 1-2.5 tbsp water as needed
- 1 block (14-oz) firm tofu
- 1 leek or yellow onion thinly sliced
- 3 cups (8-oz) sliced cremini mushrooms
- 1/2 cup fresh chives finely chopped
- 1/2 cup fresh basil leaves finely chopped
- 1/3 cup oil-packed sun-dried tomatoes, finely chopped
- 3/4-1 teaspoon fine grain sea salt
- Carbohydrate 6.14583289731081 g
- Cholesterol 0 mg
- Fat 9.08311558525197 g
- Fiber 3.27018067305562 g
- Protein 5.54165639461816 g
- Saturated Fat 0.703483396670282 g
- Serving Size 1 1 Serving (32g)
- Sodium 81.1949973989496 mg
- Sugar 2.87565222425519 g
- Trans Fat 0.560172559250161 g
- Calories 118 calories
Step-by-step
- Preheat oven to 350F and lightly grease a round 10-inch tart pan. Alternatively, you can use a 9-inch glass pie dish if desired.
- Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust.
- For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
- In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt.
- Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers.
- Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the centre of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.
- Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F.
- For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash of almond milk to help it along.
- In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.
- Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.
- Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm, but not to worry.
- Wrap up leftovers and refrigerate for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350F.
My Unexpectedly Delicious Tofu Quiche Adventure
As a busy professional, finding time to cook healthy and satisfying meals can be a challenge. I’m always on the lookout for recipes that are both delicious and easy to prepare, especially those that can be made ahead of time for busy weeknights. Recently, I decided to try my hand at a tofu quiche, a recipe I'd been eyeing for a while but was slightly hesitant to try. I was pleasantly surprised by the results – it was unbelievably good! So good, in fact, that my husband, Eric, devoured the leftovers twice a day until they were gone. This recipe has become a staple in our home, and I'm eager to share my experience and the recipe with you.
The beauty of this quiche lies in its versatility. The base recipe uses a combination of sun-dried tomatoes, mushrooms, and spinach, creating a rich and savory flavor profile. But don't let that limit you! I've experimented with various vegetables, including asparagus and broccoli, both of which worked wonderfully. The key is to avoid high-water content vegetables like fresh tomatoes, as these can make the quiche watery. This recipe was inspired by the Sprouted Kitchen Cookbook, but I've adapted it to suit my preferences and dietary needs. The crust is delightfully crumbly, made with almond flour and oats, giving it a healthy and satisfying texture. The filling is incredibly creamy and flavorful, thanks to the silken tofu, which creates a surprisingly luxurious texture similar to that of a traditional egg quiche.
One of the things I love most about this recipe is its adaptability. Feel free to experiment with different vegetables to create your own unique flavor combinations. Consider adding roasted peppers, zucchini, or even caramelized onions for an added layer of complexity. The recipe is also very forgiving, so don't be afraid to experiment with different herbs and spices to tailor it to your own taste. The best part? This quiche reheats beautifully! Simply pop leftover slices into the oven for 15-20 minutes at 350F and enjoy a quick and easy meal throughout the week. This is perfect for meal prepping and makes a fantastic lunch or light dinner.
Making this tofu quiche has been a revelation. It's become a go-to recipe for me, not only for its ease of preparation and delicious taste but also for its health benefits. Tofu is a fantastic source of plant-based protein, and the vegetables add plenty of vitamins and minerals. It’s a complete meal in itself, offering a balance of protein, carbohydrates, and healthy fats. If you’re looking for a delicious, healthy, and versatile meal that's perfect for any time of day, I highly recommend giving this tofu quiche a try. You won't be disappointed!
Beyond the recipe: This quiche has become a key part of my weekly meal planning. I often make a double batch on the weekend, so I have plenty of leftovers for quick lunches and dinners during the week. This eliminates the stress of figuring out what to eat after a long day at work, saving me time and energy. It’s also a great recipe to share with friends and family. The quiche is always a hit at potlucks and gatherings, and it’s a great way to introduce people to the deliciousness of plant-based cooking.
So, if you're looking for a delicious, versatile, and healthy quiche recipe that's both satisfying and easy to make, I urge you to give this one a try. It's a recipe that's sure to become a staple in your kitchen, just like it has become in mine. The combination of textures and flavors is simply irresistible, and the ease of preparation makes it perfect for busy weeknights or weekend brunches. Enjoy!
