It looks like you are using an AD Blocker, we understand and we would like to share that we are an online media living partly living off advertising revenues. Please turn off your blocker or Subscribe to YOGI Times and we will turn off the ADs for you for one year.

Press "Enter" to Search

×
spinach and tofu vegan quiche
Photography by jennifer tipton

spinach and tofu vegan quiche

Jennifer TiptonRecipe by jennifer tipton
Entrees | Serves 4-6

Prep. Time: 15 min. | Cooking Time: 45 min.



 

simple and delicious
This is a delicious vegan quiche made with tofu instead of eggs. You can also use real cheese instead of soy cheese if you prefer.

Preheat the oven to 400 degrees.

Cook the onion, garlic, mushrooms, and spinach in a pan for about 3-5 minutes or until they soften.

Prepare the crust according to the instructions on the package (some crusts require that you pre-bake them for a few minutes prior to filling.

Mix the tofu, salt and pepper, and almond milk in a blender until soft (about the consistency of a milkshake). Mix the tofu blend, cooked vegetables, and cheese in a mixing bowl.

Fill the pie crust with the mixture. Add a few slices of tomato on top (just enough to add a layer on top of the quiche).

Bake for 40-45 minutes.

Let sit for ten minutes after removing from the oven. Enjoy!

INGREDIENTS
  • 1 onion- chopped 
  • 6 mushrooms- sliced 
  • 2 handfuls of fresh spinach 
  • 1 tbsp Almond Milk 
  • 3-5 cloves of garlic 
  • 1 block of firm tofu 
  • 1/2 cup soy or real cheese 
  • 1 small tomato 
  • 1 pre-made vegan pie crust


LOOK WHO IS “DOING IT" WRITING ABOUT COOKING!

E-NEWS

Write a review of your favorite
studio, teacher, restaurant in Ashburn
Ashburn
Start "doing it" here with us