Tofu plays the role of the egg most beautifully in this vegan quiche, which will please even die-hard quiche lovers. The following recipe is adapted from this recipe by changing the veggies and adding vegan mayo, cream cheese, and cheddar.
- 1 head broccoli
- 1 bunch kale (or other green of your choice)
- 2 cloves garlic, minced
- Olive oil
- 3/4 package extra firm tofu (~10 oz)
- Salt and pepper
- Onion powder
- Garlic salt/garlic powder
- Pinch of nutmeg
- Pinch of paprika
- Pie crust (try this recipe) or store-bought pie crust
- ~1/4 cup vegan mayonnaise
- ~1/4 cup Tofutti garlic and herb cream cheese
- 1/3 cup unsweetened almond or soy milk
- 2/4 cup Daiya cheddar shreds
Preheat the oven to 375 degrees.
Cook the broccoli in boiling water for about two minutes until slightly soft but not mushy, then steam the kale in a skillet with about 1/4 cup water (adding water as needed). When the kale is very soft (think spinach) and the water had cooked off, add about 1 tbsp olive oil (or just enough to coat the bottom of the skillet) and the garlic, then add the broccoli and cook for a minute or two more.
Blend the tofu, mayo, almond or soy milk, cream cheese, a hearty dash of each seasoning and spice, and a couple florets of broccoli in a food processor until smooth. The filling will be much thicker than egg quiche filling, which is usually very liquidy. Taste the filling several times, adding in more mayo, cream cheese, tofu, and spices as needed. The tofu taste may be strong but it will barely be present once the quiche is baked.
Roll out the dough and place it in the quiche dish then form the crust with your fingers. Mix up the veggies, the cheddar Daiya, and the filling in a mixing bowl and spoon the mixture into the crust.
Bake for around 40 minutes. The crust should be golden brown and the quiche should be firm.