Wow, it has been awhile since I’ve posted on here! This is due in part to Christmas break with the boyfriend’s family, leftovers from my parents, and an amazing study abroad trip to Tanzania.
But, it’s time to get back to the cooking after all. =)
Quiche has always been something I enjoyed greatly, so I thought it would be wonderful to make a vegan version! I also finally bought a tofu press and I’ve been itching to try it out. So far, I’ve been having mixed results. I’ll keep you updated on my tofu adventures!
There’s a lot of recipes for quiche with crusts out there, but I personally don’t love crusts on my quiche. I feel like crusts are just a way of holding the good stuff together. And given that this quiche holds together well enough, I chose to skip the quiche. Plus, I eat enough carbs in other foods, makes sense to take out the unnecessary ones!
Kala namak (also known as black salt) is a great spice that adds just a touch of egg flavor to dishes. It’s not absolutely necessary in this quiche if you can’t find it, but I would recommend it. Turmeric is also optional- it doesn’t change the flavor at all but adds a pleasant yellow tint to the quiche.
2 packages of extra firm tofu
1/4 cup milk of choice
1/4 cup nutritional yeast
1 tsp italian seasoning
1 tsp onion powder
1/2 tsp turmeric
1/4 tsp kala namak (or substitute table salt)
1/4 tsp black pepper
Vegetables of choice (spinach, tomatoes, mushrooms)
- Press tofu until most of the liquid has been drained.
- Preheat oven to 400 F.
- Meanwhile, saute vegetables until tender. Set aside in a bowl.
- Once tofu is ready, break into chunks and add to food processor, along with milk and all seasonings. Blend for several minutes or until creamy.
- Add blended tofu to bowl with vegetables and stir gently to combine.
- Lightly grease a pan with olive oil. Pour in vegetable/tofu mixture and smooth over top.
- Bake for 25-35 minutes or until top is golden brown.