Spinach Tofu Quiche or Tart Recipe
Easy Delicious Recipe, Perfect For Brunch, Lunch or Dinner
Rich, Satisfying Spinach Tofu Quiche, perfect with carrot salad or green salad, and brown rice.
Vegan Chef Isa Chandra Moskowitz knows how to make a delicious creamy vegan quiche. To make this recipe, Sarah Kingsbury borrowed her technique from the Broccoli Quiche recipe in Vegan Brunch. Cashews are the secret!
Spinach Tofu Quiche featured on SV Blog, one of 10 High Protein Vegan Recipes!
Total Prep & Cook Time: 60 min
Yield: 8 Servings
Nutrition Data, 267 g Serving: 344 cal, 35g carb, 18 g fat, 689 mg sodium, 5g fiber, 15g protein, low Cholesterol, good source Vit C, A, K, Folate, Iron. Estimated glycemic load 21
Pie Crust Ingredients:
- 1 1/2 cup unbleached white flour
- 2/3 cup cold vegan spread (e.g. organic Earth Balance brand)
- 1 tsp vinegar
- 3 Tbsp cold water
- Optional: Salt to taste (vegan shortening can be quite salty)
- Measure flour into a large bowl and chill in the freezer for half an hour
- Cut in cold vegan butter with a pastry blender or a fork until mixture is the texture of coarse grains
- Add water bit by bit mixing with your hands until dough starts to clump together
- Form dough into ball and press flat
- Wrap dough in plastic and chill for one hour
- Roll out evenly on a floured surface, about 1/8 inch thick
- Place in 9" glass pie plate and crimp edges
- Wrap and chill in fridge until filling is ready
- 1 lb firm tofu, crumbled
- 1/2 cup raw, unsalted cashews
- 1/4 cup nutritional yeast
- 2 bunches fresh spinach, washed, stemmed, and chopped fine; or 16 oz frozen spinach, thawed, drained, and chopped fine
- 2 Tbsp extra virgin olive oil
- 1/2 small onion chopped
- 1 Tbsp minced garlic
- 1 veggie bouillon cube
- 1/2 tsp dried marjoram
- 1 tsp dried basil
- pinch of cayenne
- 1/2 paprika
- 1/2 tsp Mrs. Dash Table Blend spice mix
- 1/2 tsp salt
- 1/4 Tbsp ground black pepper
- Preheat oven to 425 degrees and assemble ingredients
- Place cashews in food processor or grinder and process until it forms fine crumbs
- Add tofu and nutritional yeast and process until creamy, set aside
- Add oil to a large pot and turn heat to medium/high
- Saute onion for about 5 minutes
- Add garlic and continue sauteing until fragrant
- Add bouillon cube, marjoram, basil, cayenne, paprika, spice blend, salt, and pepper
- Add chopped spinach (or frozen spinach and saute until the spinach is completely wilted
- In a large mixing bowl stir together tofu mixture and spinach mixture. Taste and adjust seasoning as needed
- If the filling seems too stiff and thick, add a couple of Tbsp soy milk, or flour if it doesn't hold a shape
- Add the filling to the crust and spread evenly and smoothly. Dust with nutritional yeast or parmesan cheese
- Bake for 10 minutes to set pie crust then turn temperature down to 375 degrees and bake for 25 to 35 minutes more until crust is golden brown
- Cool on a rack for 5 minutes before serving
Variation: Spinach Quiche Tarts: 18 - 20 tarts
Double the crust recipe, roll out thin, cut in 4 1/2 inch rounds and fold the rounds into muffin cups.
Distribute the filling evenly among the cups, and smooth the tops with a wet finger. Dust lightly with nutritional yeast or parmesan cheese.
Bake tarts at 425 degrees for 10 minutes, then 375 for 10 - 15 minutes.
Fresh spinach tastes divine in this quiche recipe. Frozen spinach is fine if you're in a hurry, but thaw and drain it well first. Use our pie crust recipe, or buy a frozen pie crust to make it even faster and easier - Sarah Kingsbury, Savvy Vegetarian
Just in case you think we went over the top with the herbs & spices: Tofu is bland, so it needs LOT'S of seasoning to be flavorful. And this spinach tofu quiche is fabulously flavorful!
Tofu varies in moisture content, so your results may vary. The tofu-cashew-nutritional yeast mixture should be like a very soft dough in consistency and hold a shape. If your mixture is very stiff and hard to mix, add a few Tbsp of soy milk. If it's very wet, add flour 1 Tbsp at a time until it firms up.