Vegan Quiche with Tofu and Vegetables
Ingredients
- 1/2 block of tofu
- can of coconut cream
- big dollop of mustard
- 1/2 lemon juice
- pinch of paprika
- nutritional yeast
- turmeric
- garlic
- onion powder
- kale
- leek
- cherry tomatoes
- puff pastry
Preparation
Add all ingredients to a food processor except for kale, leek, tomatoes, and puff pastry. Process until it’s a smooth paste. Stop and scrape down the edges as needed.
Tear up kale and massage it until it turns dark green. Pan fry it with chopped leek until it’s wilted.
Roll out puff pastry and place in a quiche dish, cutting off any edges that hang down.
Mix tofu mixture and pan-fried veggies together. Add to the quiche dish and level out. Top with chopped tomatoes.
Bake at 200 degrees for about 30 minutes. Perform the knife test to check doneness by dipping a knife in and ensuring no residue. Note that baking at 180 degrees for 45-50 minutes may yield better results.
