Vegan Tofu Quiche recipe

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Ingredients

2 tablespoons margarine
¾ cup all-purpose flour
1 tablespoon water, or as needed
1 pinch salt
1 teaspoon vegetable oil
1 medium carrot, finely chopped
1 medium onion, finely chopped
1 clove garlic, crushed
1 (14 ounce) package firm tofu
1 cup cashews
1 teaspoon dried basil

Nutrition Info

288.7 calories
carbohydrate: 23.6 g
cholesterol: : -
fat: 18.2 g
fiber: 2 g
protein: 10.8 g
saturatedFat: 3.3 g
servingSize: -
sodium: 226.2 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place margarine and salt in a bowl, add flour and rub to combine. Mix in enough water to make a dough. Knead for 1 minute. Lightly flour a work surface and roll pastry dough out to fit in a pie dish. Line pie dish with dough.

  2. Preheat the oven to 325 degrees F (165 degrees C).

  3. Heat oil in a skillet over medium heat. Add carrot, onion, and garlic. Cook and stir until starting to soften, 3 to 5 minutes.

  4. Combine tofu and cashews in a blender and process. Add basil and pulse to combine. Add to the skillet with the vegetables and stir. Pour vegetable-tofu mixture into the pastry-lined pie dish.

  5. Bake in the preheated oven until set, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

A vegan quiche with no eggs but lots of vegetables, nuts, and tofu. A very nutritious vegetable pie - great for lunch or dinner.

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