Simple Vegan Tofu Quiche
Ingredients
Crust
- 3 medium-large potatoes (grated // 3 potatoes yield ~3 cups grated)
- 2 Tbsp melted vegan butter (or sub olive oil with varied results)
- 1/4 tsp each sea salt and black pepper
Vegetables
- 2 cups thinly sliced leeks (thoroughly cleaned and dried // 2 small or 1 large leek yield ~2 cups // or sub 1 medium diced onion)
- 3/4 cup cherry tomatoes (halved)
- 1 cup chopped broccoli
- 3 cloves garlic (chopped)
- 1/4 tsp each sea salt and black pepper
Filling
- 12.3 ounces extra-firm silken tofu (patted dry)
- 2 Tbsp nutritional yeast
- 3 Tbsp hummus
- 1/4 tsp each sea salt and black pepper
Preparation
Preheat oven to 450 degrees F (232 C) and lightly spritz a 9.5-inch pie pan with non-stick spray.
Grate potatoes and measure out 3 cups. Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and sprinkle with salt and pepper. Toss to coat, then use fingers to press into the pan and up the sides to form an even layer.
Bake for 25-30 minutes or until golden brown all over. Set aside. When you take out the crust, lower oven heat to 400 degrees F (209 C).
Prep veggies and garlic and add to a baking sheet. Drizzle with 2 Tbsp olive oil, sprinkle with salt and pepper, and toss to coat. Place in the oven and bake until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat to 375 degrees F (190 C).
To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, salt and pepper. Run the food processor on high until the filling is silky smooth. Set aside.
Remove veggies from oven, add to a mixing bowl, and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.
Bake the quiche in the oven at 375 degrees F until set and golden, about 30-40 minutes.
