Traditional egg-based quiche can be made vegan with the substitution of tofu.
Quiche is a favorite dish for brunch and light, healthy meals. Because it is traditionally made with eggs, it can be hard to imagine that one can be made to be vegan-friendly since vegans eschew the consumption of all animal-based products, from meat and dairy to honey and eggs. Soy-based tofu is the substitute that makes this classic French dish work. Fresh or added to the recipe adds flavor and moisture to the quiche.
Instructions
1. Prepare the crust for your quiche. Many readymade crusts are already vegan. Look for milk, whey, eggs or honey in the crust. You can also make your own crust by pulsing 1 ½ cup whole wheat flour, 1/3 cup oil and 3 tbsp. water in a food processor. Press into a lightly greased pie plate and place it in a refrigerator to cool.
2. Preheat the oven to 375 degrees Fahrenheit.
3. Thaw half a package of frozen spinach. If using fresh spinach, wilt it slightly with a frying pan or steam it in a steamer basket.
4. Saut onion, green pepper and squash in a lightly oiled pan, until soft. Drain out excess oil and set it aside. Instead of pepper and squash, you could also use mushrooms.
5. Wrap a 1-lb. brick of tofu with paper towels or a cotton cloth to press out excess moisture. If you have a tofu press, use it to drain the liquid for efficiently. Transfer the brick in pieces to the bowl of a .
6. Add in nutritional yeast, olive oil, garlic powder, salt, turmeric, cayenne, paprika, basil and black pepper. Also add in spinach.
7. Pulse to combine the tofu mixture. Taste and add more seasoning as desired. Spoon into the prepared pie crust and smooth with a spoon.
8. Bake for 35 minutes to an hour, or until the tofu is firm and golden in color. Let it cool before serving.
Tags: , frozen spinach, pepper squash