Its been quite a while since I made a tofu quiche! I’m not sure why as the first time I tried a vegan quiche was a raving success. I loved it so much and I remember I loved the fact that it could be frozen and easily thawed for a quick and delicious work lunch. The first time I made vegan quiche, I made small individual-sized quiche tarts. This time round I wanted to make a large tart as it looks really impressive. For the most part I followed my old recipe which you can find on the blog here: https://hazelandcacao.com/mushroom-kale-vegan-quiche/ but I changed up the flavours and changed the crust. I wanted a more traditional quiche crust with the perfect texture. I came up with this super easy olive oil crust that works perfectly with the tomato and basil combo. I used wholmeal spelt flour for the crust but you can just as easily use wholewheat flour if your not avoiding gluten. I am not gluten-free and love my good quality wholewheat products but I personally prefer spelt becuase it is less bitter than wholewheat. Im not really sure what would work for a gluten-free option but you can always use my two-ingredient almond meal and quinoa base mixture that I used in my original quiche blog post (linked above).
For this recipe I used cherry tomatoes because I had quite a few punnets that I needed to use up, but you can just as easily use and sliced tomatoes that you want, and a combination of diffefent tomatoes would work perfectly too. As always, when using tofu, make sure you check the quality of the tofu you buy. Traditionally made tofu made with whole soybeans is beneficial for our hormone health and overall health (Read my soy hormone article here: https://hazelandcacao.com/is-soy-safe-for-womens-hormones/ ) It is much easier to find good quality tofy recently but it is always important to check as much of the tofu on the market is highly processed using soy extract or soy protein isolate.
This recipe is vegan, egg-free, dairy-free, refined sugar-free. Enjoy.
Equipment you will need
|Vegan Tomato and Basil Tofu Quiche|| |
- 1½ cups wholemeal spelt flour
- 1 tsp psyllium husk
- 6 TBSP extra virgin olive oil
- ¾ tsp salt
- 3 TBSP cold water
- 1 block organic firm tofu
- Olive oil for frying
- 1 small brown onion
- 2 garlic cloves - crushed
- 2 TBSP nutritional yeast
- 1 tsp dried oregano
- 1 tsp dried basil
- small handful chopped fresh basil
- 1 cup cherry tomatoes - halved
- CRUST: In a bowl, combine flour, salt, and psyllium husk. Add in olive oil and water and mix until a dough forms, you can use your hands. Allow to sit for 10 minutes then press into the base and sides of the greased standard-sized tart tin. (I used olive oil spray to grease) set aside while you make the filling.
- FILLING: Break your tofu into large chunks and place in a food processor. Process until smooth and creamy. This will take a few minutes. You may need to scrub down the sides as you go and add a little bit of soy milk to help it come together. Set aside.
- In a saucepan or large frying pan, fry the onion in olive oil until soft and translucent. Add your garlic and cook until fragrant.
- Add nutritional yeast, dried basil, oregano and mix through.
- Adjust seasoning with salt and pepper.
- When the onion is cooked, add in your tofu mixture as well as chopped fresh basil and mix well to combine. It should be a very dense and heavy mixture.
- Spoon tofu mixture into your quiche bases and flatten out until even. Press down cherry tomato halves into the top of the quiche filling.
- Bake for 30 minutes at 180 C
- Serve with fresh basil