Broccoli Tofu Quiche Recipe
🔪Prep Time: 30 minutes
👩🍳Cook Time: 50 minutes
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
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.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.