Vegan Quiche with Tofu

This vegan tofu quiche is the perfect proof that you don’t need eggs or dairy to enjoy an incredibly rich, creamy and irresistibly delicious dish. Tofu is often underestimated and seen as a boring or bland food, but the truth is that it is a true culinary chameleon. When prepared with the right approach, it absorbs all the aromatic spices and creates the perfect velvety texture.

The crispy golden crust and velvety interior create a balance that will surprise even those who have never tried plant-based cuisine. The dish is filling, packed with protein and just as delicious served warm as it is the next day for a quick lunch. Give it a go and see how a completely underrated ingredient can be transformed into an irresistible dish for young and old alike.

🥗 PORTIONS: 8 |⏳ PREPARATION TIME: 60 minutes

INGREDIENTS FOR THE DOUGH

• 250g flour
• 110g cold oil (vegetable)
• a few tablespoons of water

INGREDIENTS FOR THE FILLING

• 400g mature tofu
• 1/2 onion (chopped)
• 250g mushrooms (sliced)
• a handful of spinach (washed and trimmed)
• 1 tbsp olive oil
• 2 tbsp soya milk
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• salt and pepper to taste
• a few halved cherry tomatoes for garnish

METHOD OF PREPARATION

1. Mix all the ingredients for the pastry. The pastry should be soft and slightly crumbly, but should hold its shape; leave it in the fridge for 30 minutes.
2. Fry the onion in a frying pan over a medium heat for 2–3 minutes until it becomes translucent.
3. Add the mushrooms and cook for a further 5 minutes or so.
4. Add the spinach, salt and black pepper to taste, and cook until the spinach has wilted.
5. In a blender, combine the tofu, soya milk, turmeric and garlic powder, and blend until a thick purée forms.
6. In a bowl, mix the well-blended tofu with the sautéed vegetables.
7. Take the dough out of the fridge and roll it out into a thin sheet.
8. Place the pastry in a greased quiche or pie tin and trim off the excess edges.
9. Pour the vegetable and tofu mixture into the tin lined with the pastry and garnish with the cherry tomatoes.
10. Bake at 185 degrees for about 35–40 minutes, until the quiche has a golden crust on top.
11. Serve hot or cold.

NUTRITIONAL VALUES (approximate values per serving)

• Calories: 220 kcal
• Protein: 8.5 g
• Fats: 14.5 g
• Carbohydrates: 15.5 г
• Fibres: 1.8 g