Powered by Plants
Sundried Tomato Tofu Quiche
This quiche is a blend of many recipes but it comes out awesome every time. It's also super customizable so feel free to swap out ingredients and add veggies you like. I suggest avoiding super watery ones, though, like whole tomatoes - they will change the consistency. Chopped broccoli or asparagus would be nice. You can also dice up some plant-based sausage if you really need extra protein but leave it out to keep it minimally processed.
· Flaxseed egg: 1 TBSP ground flaxseeds + 3 TBSP water, set aside
· 1 TBSP olive oil or another neutral oil
· 1 cup wheat all purpose flour
· 1 cup almond flour – or omit and double the wheat flour
· 1 tsp dried parsley
· 1 tsp dried oregano
· 1/2 tsp salt
· 5-7 TBSP of water (adjust until consistency is achieved)
· 1 block firm tofu
· Few splashes of unsweetened plant milk
· 1 TBSP olive oil
· 1 medium yellow onion, sliced or chopped (your preference)
· 4 garlic cloves, minced
· 1 pint of mushrooms, chopped (I like shiitake)
· 1/3 cup packed in oil sundried tomatoes, chopped (ok to opt for a non-oil version)
· 2+ cups of baby spinach (OK to add more depending on your desire for packing it in – it cooks down significantly)
· 2 TBSP nutritional yeast
· 1 tsp dried oregano
· 1 teaspoon salt
· Dash red pepper flakes
· 1 cup fresh basil leaves, washed and torn into small chunks
1. Preheat oven to 350 F and, using a 9-10” pan, line with parchment paper, spray with non-stick spray or coat with a little olive oil.
2. Press the tofu using either a press or wrapping in a tea towel and placing something heavy on top. Let drain for ~10 minutes.
3. In a large bowl, stir the flour, parsley, oregano, and salt.
4. Add the flaxseed egg and oil to the bowl. Stir until mostly combined, now adding the water slowly until the dough is sticky. Look for a cookie dough consistency. You may need more or less water depending.
5. Spread the dough evenly into the pan pressing down and working it out towards and up the sides. Using a fork, poke a few holes into the bottom of the dough to allow air to escape.
6. Place the pan into the oven and bake for 15 minutes, or until lightly golden and firm to touch.
7. While the crust bakes, break the tofu into chunks into a food processor. Process and add a few splashes of plant-based milk to help achieve a creamy consistency (but still thick – don’t go crazy adding too much). Process until smooth.
8. Over medium heat in a medium skillet (recommend a high sided pan, if you have it), sauté the onion using 1 TBSP olive oil or water. When the onions begin to soften, add the minced garlic and cook for another minute, careful to avoid letting it burn. Stir in the mushrooms and cook for 10 minutes. stirring every 2 minutes or so. Add the sundried tomatoes, nutritional yeast, oregano, salt, and red pepper flakes and stir well, cook for 1 minute. Add the spinach and cook until bright green and wilted.
9. Turn off the heat and mix in the tofu and the basil with the ingredients, stir until well combined. Spoon the mixture into the crust and smooth with a spoon.
10. Bake at 350 F for ~35 minutes, until the quiche is golden brown and firm to the touch. Let cool for 15 minutes in the pan.
11. Extra tasty with some hot sauce (may I suggest Jen Chan’s C-Street sauce?!)