Ingredients

The following ingredients have 6 Servings
  • 1 lb block firm tofu (lightly pressed*)
  • 2 tablespoons oil (any oil)
  • ½ large red onion (sliced, then chopped in half (or diced))
  • ¾ cup mushrooms (chopped (272g) )
  • 2 cups fresh spinach (chopped or whole)
  • 4 cloves garlic (minced)
  • Salt and pepper to taste (for the veggies)
  • 1 cup halved cherry tomatoes
  • 1 cup vegan milk (any one works, ensure it is unsweetened)
  • 3 tablespoons nutritional yeast
  • 3/4 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1/4 teaspoon turmeric (for colour)
  • 2 teaspoons dried chives (or 1 1/2 tablespoons freshly chopped chives)
  • ½ teaspoon baking powder
  • 1 tablespoon vegan parmesan (optional)
  • ¼ teaspoon black salt (kala namak - totally optional**)

Instruction

  • Preheat oven to 375°F/190°C. Begin to press your tofu and set aside until you are ready for it. Lightly dust your 9 inch pie dish.
  • Pre-bake pie crust for 10 minutes. Set aside.
  • In a pan over medium high heat, heat 1 tablespoon of the coconut oil. Add in the onions and stir to combine. Lower heat to medium and stir the onions for 15 minutes (you could even go up to 30 minutes depending on the time you have if you want to further caramelise them, stirring often).
  • Add in the extra tablespoon of coconut oil and the tomatoes, garlic and mushrooms, bring heat back up to medium high and sauté for 15 minutes, until tomatoes are slightly broken down. Season with salt and pepper to taste. Add in the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
  • In a high powered blender, add the tofu, almond milk, nutritional yeast, sea salt and black pepper, turmeric, and baking powder and vegan parmesan. If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps, about 2 to 3 minutes. I blended mine twice to ensure this.
  • Add the filling to the pre-baked pie crust. Pour the tofu mixture over the lightly, and lightly stir them both together to combine.
  • Bake for 35 to 40 minutes until the top is golden brown and the quiche is cooked through.
  • Allow to cool for about 10 minutes, then cut into and serve. Enjoy!