Broccoli Tofu Quiche

Broccoli Tofu Quiche Recipe

By Veegs

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 50 minutes


Cashew Cheese

¼ cup raw cashews, soaked for 1 hour

½ cup water

1 tablespoon nutritional yeast

2 tablespoons tapioca flour

1 tablespoon red miso

½ teaspoon cider vinegar

¼ teaspoon salt

¼ teaspoon garlic powder


1 tablespoon extra virgin olive oil

1 cup baby spinach

½ cup diced red onion

1 cup diced red bell pepper (about one small pepper)

8 ounces cremini mushrooms, sliced

1½ cups broccoli, inner stalks cut into cubes and florets cut into bites

3 cloves garlic, chopped fine

1 cup canned black beans, drained and rinsed

16 ounces extra-firm tofu, drained and pressed

¼ cup dairy-free milk

¼ teaspoon turmeric

2 teaspoons oregano

1 teaspoon salt

¼ teaspoon ground black pepper

1 package vegan piecrust with 2 crusts


1Cashew Cheese

2Add all the cheese ingredients to a blender. Blend until smooth.

3Pour into a small saucepan and cook over medium-high heat, stirring most of the time. It will thicken and become a bit stretchy within 5 minutes. If it seems too thick to combine with the quiche ingredients, then you can add a drop of water at a time. Set aside.


5Preheat the oven to 350°F.

6Heat the oil in a large skillet over medium heat. Add the baby spinach and cook until it is wilted. Remove from the pan and set aside. Add the onion, bell pepper, mushrooms, and broccoli to the skillet and sauté for about 10 to 15 minutes until the onion is translucent. Add the garlic and cook 2 more minutes. Stir in the black beans and heat through. Pour into a large mixing bowl.

7Break the tofu into a blender and add the milk, cashew cheese, turmeric, oregano, salt, and pepper. Blend as smooth as possible. Add the blended mixture to the sautéed vegetables and mix well.

8Pour into one piecrust. Cover with the second piecrust and crimp the edge. If you use a springform pan, make a rolled edge in the bottom crust and lay the top crust over the top of the ingredients. Bake the quiche for 30 minutes.

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