Vegan Tofu Quiche: Easy, Creamy, and Savory

This recipe focuses on simple, wholesome ingredients that come together to create a dish that is both sophisticated enough for guests and easy enough for a quiet morning at home. The combination of sautéed vegetables and a rich, protein-packed filling ensures every bite is bursting with flavor and a satisfying mouthfeel.

Why This Vegan Tofu Quiche Works (Read This Before You Cook)

The secret to a successful vegan tofu quiche lies in the balance of moisture and seasoning. Unlike eggs, which set naturally through protein coagulation, tofu needs a little help to achieve that signature "bounce." We use a combination of firm tofu for structure and a touch of nutritional yeast for a cheesy depth of flavor.

• The "Eggy" Flavor: We use Kala Namak (Himalayan Black Salt). This salt has a high sulfur content that mimics the taste and smell of eggs perfectly.
• Texture Control: Blending the tofu until completely smooth is non-negotiable. This creates the creamy custard base that holds your vegetables in place.
• Turmeric for Color: A tiny pinch of turmeric provides that classic golden hue without overpowering the other savory notes.
• Blind Baking: To avoid a "soggy bottom," we recommend par-baking the crust for 10 minutes before adding the wet filling.

Ingredients List

• 1 9-inch vegan pie crust (store-bought or homemade)
• 14 oz firm tofu, drained and pressed
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil (plus more for sautéing)
• 2 tablespoons cornstarch or tapioca starch
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon Kala Namak (black salt) or regular
• 1/2 teaspoon garlic powder
• 1/2 cup unsweetened soy or almond milk
• 1 small yellow onion, diced
• 2 cups fresh baby spinach, chopped
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• Salt and black pepper to taste

Step-by-Step Instructions

1. Prepare the Oven and Crust: Preheat your oven to 375°F (190°C). Place your pie crust in a tart pan or pie dish. Prick the bottom with a fork and bake for 8–10 minutes until lightly golden. Remove from the oven and set aside.
2. Sauté the Vegetables: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and mushrooms. Cook for 5–7 minutes until the mushrooms have released their moisture and turned golden. Stir in the minced garlic and chopped spinach, cooking just until the spinach has wilted. Season lightly with salt and pepper.
3. Blend the Tofu Filling: In a high-speed blender or food processor, combine the pressed firm tofu, nutritional yeast, olive oil, cornstarch, turmeric, Kala Namak, garlic powder, and plant milk. Blend until the mixture is completely smooth and creamy.
4. Combine Filling and Veggies: Transfer the blended tofu mixture into a large mixing bowl. Fold in the sautéed vegetables until they are evenly distributed throughout the batter.
5. Bake the Quiche: Pour the filling into the pre-baked pie crust, smoothing the top with a spatula. Place the dish in the oven and bake for 35–40 minutes. The top should be firm to the touch and the edges should be slightly golden brown.
6. Cool and Set: This is the most important step! Allow the quiche to cool on a wire rack for at least 15–20 minutes. This allows the tofu to set properly so you get clean slices.

Tips & Variations

• Add More Veggies: Feel free to swap spinach for kale, or add roasted red peppers, steamed broccoli, or sun-dried tomatoes.
• Make it Cheesy: Stir in 1/2 cup of your favorite vegan shredded cheddar or mozzarella for an extra indulgent texture.
• Crustless Option: Grease a pie dish thoroughly and pour the filling directly in for a gluten-free, lower-carb version.
• Spice it Up: Add a pinch of red pepper flakes or a teaspoon of Dijon mustard to the blender for a little extra kick.

Serving Suggestions

This savory quiche pairs beautifully with a crisp green side salad tossed in a light lemon vinaigrette. 

For a full brunch spread, serve it alongside fresh seasonal fruit, roasted breakfast potatoes, or a stack of vegan pancakes. 

If you are serving this for lunch, a cup of tomato basil soup makes for a comforting companion.

FAQs

Can I freeze this quiche?
Yes! Once fully cooled, wrap the quiche tightly in plastic wrap and foil. It will stay fresh in the freezer for up to 2 months. Reheat in the oven at 350°F until warmed through.

What if I can't find Kala Namak?
While Kala Namak provides the "egg" flavor, you can use regular sea salt instead. The quiche will still be delicious and savory, though it will lack that specific sulfuric egg taste.

Can I use silken tofu?
Silken tofu is much softer. If you use it, you may need to increase the cornstarch to 3 or 4 tablespoons to ensure the quiche sets firmly enough to slice.

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