Simple Tofu Quiche
Ingredients
The crust
-
3
medium-large
potatoes (grated)
-
2
Tbsp
melted vegan butter
-
¼
tsp
sea salt
-
¼
tsp
black pepper
The vegetables
-
2
cups
thinly sliced leeks
-
¾
cup
cherry tomatoes (halved)
-
1
cup
chopped broccoli
-
3
cloves
garlic (chopped)
-
¼
tsp
sea salt
-
¼
tsp
black pepper
The filling
-
12.3
ounces
extra-firm silken tofu (patted dry)
-
2
Tbsp
nutritional yeast
-
3
Tbsp
hummus
-
¼
tsp
sea salt
-
¼
tsp
black pepper
Instructions
- Preheat the oven to 450°F (232°C) and prepare a pie pan with non-stick spray.
- Grate the potatoes, squeeze out excess moisture, and mix with melted vegan butter, salt, and pepper.
- Press the potato mixture into the pie pan and bake for 25-30 minutes until golden brown.
- Reduce the oven temperature to 400°F (209°C) and prepare the vegetables.
- Toss the vegetables with olive oil, salt, and pepper, then roast in the oven until soft and golden brown.
- Lower the oven temperature to 375°F (190°C).
- In a food processor, blend the drained tofu with nutritional yeast, hummus, salt, and pepper until smooth.
- Combine the roasted vegetables with the tofu mixture, then pour into the baked crust.
- Bake the quiche for 30-40 minutes until the top is golden brown and firm.
- Let cool briefly before serving.
Nutrition Facts (estimated)
Servings
8 slices
Calories
178
Total fat
8.7g
Total carbohydrates
20.1g
Total protein
7g
Sodium
180mg
Cholesterol
0mg
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