Spinach and Mushroom Tofu Quiche
Discover the ultimate plant-based brunch centerpiece with this Spinach and Mushroom Tofu Quiche! Packed with protein-rich firm tofu and vibrant vegetables like sautéed spinach, earthy mushrooms, and caramelized onions, this vegan quiche delivers bold flavors and creamy goodness without the eggs or dairy. Infused with nutritional yeast for a cheesy undertone and seasoned with thyme, paprika, and turmeric for a savory depth, every bite is irresistibly satisfying. The easy-to-make tofu custard, combined with a pre-made vegan pie crust, ensures this recipe is both approachable and delicious. Perfect for breakfast, lunch, or as a show-stopping dish for any gathering, this quiche pairs wonderfully with a crisp side salad or roasted potatoes. Healthy, hearty, and entirely plant-based, this dairy-free and gluten-free option will delight vegans and non-vegans alike!
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Recipe Information
Ingredients
- 14 oz Firm tofu
- 3 cups Spinach
- 8 oz Mushrooms
- 1 small Onion
- 2 cloves Garlic
- 3 tablespoons Nutritional yeast
- 2 tablespoons Unsweetened almond milk
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 0.5 teaspoon Paprika
- 0.25 teaspoon Turmeric
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Premade vegan pie crust
Instructions
Preheat your oven to 375°F (190°C).
Press the tofu to remove excess liquid by wrapping it in a clean kitchen towel and placing a heavy object on top for 10 minutes.
While the tofu is pressing, dice the onion, mince the garlic, and slice the mushrooms.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic, and sauté for 2 minutes until the onion is translucent.
Add the mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and shrink. Add the spinach and cook until wilted, about 2 more minutes. Remove from heat and set aside.
In a food processor, crumble the pressed tofu and add nutritional yeast, almond milk, cornstarch, lemon juice, dried thyme, paprika, turmeric, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.
Fold the sautéed spinach, mushroom, and onion mixture into the tofu mixture using a spatula.
Place your premade vegan pie crust in a 9-inch pie dish. Pour the filling evenly into the crust and smooth the top with a spatula.
Bake in the preheated oven for 40 minutes until the filling is set and the top is lightly golden.
Remove from the oven and let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1831 mg | 80% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 17.7 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 781 mg | 60% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2630 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
