Versatile Vegan Tofu Quiche (Even the Crust is Vegan) |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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. Ingredients:
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) |
Directions:
1. To make the crust, whisk the flour, salt, and onion powder together in a large bowl.
2. 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.
3. 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.
4. Roll out onto a sheet of parchment paper. To make peeling it off easier, pop in the freezer for a few minutes.
5. Lightly grease a 9 pie pan with a little olive oil, about 1 teaspoon or so.
6. 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.
7. Bake at 450F for 10-12 minutes until lightly browned, extract from the oven and let cool while you make the filling.
8. 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.
9. Wash the mushrooms and slice them.
10. Put the tofu and soymilk into a large bowl, and beat with a hand mixer.
11. Beat in the dry spices and nutritional yeast.
12. Add the spinach and mushrooms, and whisk in by hand.
13. Pour the tofu filling into the pre-baked pie crust.
14. 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!
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