About the Recipe
This vegan quiche casserole made with tofu is a deliciously creamy and protein-packed alternative to traditional quiche, offering all the savory flavors you love without any dairy or eggs. Perfect for a wholesome breakfast, brunch, or light dinner, it’s a nutritious and satisfying dish that’s easy to make and full of plant-based goodness.
Ingredients
Ingredients
1 pound firm tofu refrigerator type, not silken tofu
1/2 cup whole wheat or chickpea flour
1 cup almond milk or other plant milk
1/3 cup nutritional yeast
1/2 cup raw cashews optional
1/4 teaspoon turmeric
2-3 cloves garlic
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon fresh or dry basil
1/2 teaspoon salt BONUS: add a pinch of black salt for eggy flavor
1/2 cup diced onions
1 cup diced mushrooms
1/2 cup broccoli florets
1/2 cup fresh spinach leaves
1/2 cup diced red bell peppers or tomatoes
Preparation
Instructions
You will need regular tofu from the produce section and not silken tofu that is soft. Drain and press water from tofu.
While the tofu is being pressed, go ahead and heat the oven to 350 degrees and begin dicing the veggies for this tofu quiche.
Once the tofu is ready, place all the quiche batter ingredients except the veggies into a food processor or blender. This will include the drained tofu, flour, plant milk, and spices. Process until smooth and creamy. I do not soak my cashews before blending because I have a Vitamix 5200 Series blender.
Pour the quiche batter into a large bowl with the diced veggies and stir to combine well.
Next, you’ll pour the batter into a baking dish. See options for this in the article above.
Bake in the oven for 25-30 minutes until the top is golden brown and the quiche is cooked through. Oven cooking times vary, to keep an eye on it.
One test for doneness that I use is to poke a toothpick into the center after the cooking time as elapsed. If it comes out clean, the quiche is ready.
Remove from the oven and sprinkle with my vegan parmesan (optional). Allow to cool and serve. Leftovers can be refrigerated in an airtight container for up to 5 days.
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Tofu- You will need regular tofu from the produce section and not silken tofu that is soft. Though I freeze tofu before using it in many recipes, this is not one of them. Previously frozen tofu will not work well for this dish because of the texture change that freezing causes. I have a helpful article that discusses the different types of tofu and how to use them in recipes.
Cashews- If your blender is not powerful, soak the cashews in warm water for 30 minutes before blending.
Mushrooms- The mushrooms are not critical, so you could substitute them with another of your favorite veggies like sliced eggplant or zucchini.
Overcooking- After about 20 minutes of baking, check to make sure it’s not getting too dark on top. You want it golden brown and firm.
Pan size- I made two batches at once and used a 9″ x 13″ rectangular pan. For cooking only one batch, a 7″ x 11″ baking pan would be about perfect.