Anyone have a great tofu "quiche" recipe?

[rainyday]

I want to make a quiche in my usual style, which means lots and lots of veggies and caramelized onions. I used to use eggs, but I'm trying to get away from those.

I'd love any ideas!

[dovey]

I made a really good vegan quiche the other day, but unfortunately I didn't write down the recipe as I made it up. I can tell you what I put in it though...For the binder I used a box of extra firm silken tofu, about 1.5 cups of cashews, a few spoonfuls of nutritional yeast, onion powder, and a few tablespoons of tapioca starch. I blended it all together with a little water until it was really smooth and creamy and then I added the veggies and more spices. I put the mixture in a pot and cooked it for about 5 minutes to cook the starch, and then poured it in the shell and baked it until it was quiche-like.

I like the idea of carmelized onions. I'll have to try that next time!

[nadoja]

Vegan Quiche

Originally Posted by rainyday

I want to make a quiche in my usual style, which means lots and lots of veggies and caramelized onions. I used to use eggs, but I'm trying to get away from those.

I'd love any ideas!

My husband chows down on this!

Vegan Quiche

Ingredients

1 (8 ounce) container tofu
1/3 cup Unsweetened Soymilk
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon minced garlic
1/4 cup diced onion
2/3 cup shredded Veggie Cheddar Cheese (Daiya is a good one)
1/2 cup shredded Veggie Mozzarella Cheese (I use Daiya or Galaxy Foods)
1 unbaked 9 inch pie crust
Directions

Preheat oven to 350 degrees F (175 degrees C).
In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt and pepper.
In a medium bowl, combine spinach, garlic, onion, Veggie Cheddar Cheese, Veggie Mozzarella Cheese and tofu mixture. Mix well, and pour into prepared pie crust.
Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting.

Enjoy!

[somegirl99]

The recipe in the Ultimate Uncheese cookbook works great, I can post it later if you like.

[rainyday]

Originally Posted by somegirl99

The recipe in the Ultimate Uncheese cookbook works great, I can post it later if you like.

That would be great! Thanks!

[rainyday]

Originally Posted by nadoja

My husband chows down on this!

Vegan Quiche

Ingredients

1 (8 ounce) container tofu
1/3 cup Unsweetened Soymilk
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon minced garlic
1/4 cup diced onion
2/3 cup shredded Veggie Cheddar Cheese (Daiya is a good one)
1/2 cup shredded Veggie Mozzarella Cheese (I use Daiya or Galaxy Foods)
1 unbaked 9 inch pie crust
Directions

Preheat oven to 350 degrees F (175 degrees C).
In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt and pepper.
In a medium bowl, combine spinach, garlic, onion, Veggie Cheddar Cheese, Veggie Mozzarella Cheese and tofu mixture. Mix well, and pour into prepared pie crust.
Bake in preheated oven for 30 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting.

Enjoy!

This sounds good! Does it have to be silken tofu or will the other kind (what do you call the other kind anyway?) work?

[somegirl99]

Originally Posted by rainyday

That would be great! Thanks!

Here you go!

From The Ultimate Uncheese Cookbook, Joanne Stepaniak

Classic Quiche

1 prepared 10-inch pie crust
3 cups (about 24 ounces) mashed firm silken tofu, or 3 cups drained cooked or canned white beans (two 15-ounce cans)
3/4 cup plain nondairy milk or water
1/2 cup flour (any kind; your choice)
1/2 cup nutritional yeast flakes
1 teaspoon salt
1/4 teaspoon grated nutmeg
Scant 1/4 teaspoon turmeric
1/8 teaspoon white pepper (optional)
1 tablespoon olive or organic canola or safflower oil
1 1/2 cups finely chopped onions

Preheat oven to 400F. Prebake pie crust 10 to 12 minutes. Let cool. Reduce oven temperature to 350F. Place tofu or beans, milk or water, flour, nutritional yeast flakes, salt, nutmeg, turmeric, and pepper, if using, in a blender or food processor and process several minutes until mixture is completely smooth. Stop machine frequently to stir mixture and scrape down the sides of the container with a rubber spatula. Set aside.

Heat oil in a medium skillet over medium-high. When hot, add onion and saute until tender and golden, about 8 minutes. Stir into blended mixture and pour into prepared pie crust. Bake on center rack of oven until top is firm, browned, and slightly puffed, about 40 to 45 minutes. Let rest 15 minutes before slicing.

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She has a few variations with different veggies, but DS is waking up...I can type those up later. I made mine with regular tofu (not silken) and used unsweetened organic soy milk.

[nadoja]

Hmmmm... I never thought that there was "another kind" of firm tofu. I guess you can experiment with any kind of firm tofu. I used to live in an area where there was a great Asian Grocery, where I would buy the hand made blocks of tofu. I never had any problems between the prepackaged Tofu or the Hand Made Tofu.

[sparklett]

These sound really great!!! Thanks for sharing.

[vegemamato]

Here's mine (copied/pasted):

Ingredients:
Prepared pie crust (I LOVE wholly wholesome)
14 oz pressed firm tofu
2 cups broccoli, chopped
1 tomato, sliced
1/2 cup raw, unsalted cashews
1/2 cup nutritional yeast
1/3 cup pine nuts
2 tbsp olive oil
1/2 tsp sea salt
1/2 tsp baking powder
1/2 tsp onion powder
1/4 tsp turmeric

Directions:
Preheat oven to 350'. Sautee the broccoli and pine nuts in 1 tbsp olive oil for about two minutes on medium heat. Throw your cashews and the rest of your oil into the processor and grind until well chopped. Add broccoli/pine nuts, tofu, yeast, salt, baking powder, onion powder and turmeric- blend until creamy. Scoop mixture into crust and even out, topping with sliced tomatoes. Bake for 30 minutes or so until top is beginning to brown. Let cool completely (maybe 45 minutes) and reheat at 350' for 10-15 minutes. Cut, serve & ENJOY!