Mushrooms, of course. When you say you made it with extra firm block tofu with “the liquid added” do you mean the water that the tofu soaks in, or was there a different liquid combination suggested? I added mushrooms but followed everything else exactly and it’s delicious :)! I am a bit of an unadventurous vegan – I love eating adventurous food, but I when I cook for myself, I tend to just make the same old boring staples. This was so yummy, can’t wait to make it again and mix up the veggies :) Thank you so much! Use a cast iron skillet and heat it up before pressing in potatoe mixture (careful with hot pan). When you take out the crust, lower oven heat to 400 degrees F (209 C). First you bake a crust, then you put it out of the oven, prepare vegetable. Super, I will definitely make this again! Enjoyed this recipe! Hey Dana! Next time, would you mind leaving a rating with your review? I think it tasted even better the next day! I returned from the gym, put it together and by the time my dh returned from his run and had showered, a gourmet breakfast was ready! Do a quick search for the brand “Mori-Nu” and you will see what it is! :). Exactly what I was looking for – loved the fact that i already had most of the ingredients, and was easy to change one of them, or two actually… I used sweet potatoes, instaed of normal ones, and kale as i didn’t have brocoli. This quiche got eatten faster and got more compliments than any of the ones I bought! It should crisp up somewhat without the oil, but it definitely won’t be as crispy! We are so glad you enjoyed it! We love this recipe!!! xo. My sister went vegetarian/GF last year and joined us in the Tofu Quiche tradition. Followed the recipe exactly, except that I didn’t make the crust, I used 1/2 a chopped onion rather than leeks, and used broccoli, mushrooms, and spinach for the vegetables. Yum. I make it all the time, my newly-vegan husband loves it, my vegetarian and omnivorous extended family loves it. Hope you start your blog! I have to say it is one of the best meals I have made. We’re so glad everyone enjoyed it! I think we will be making this type of quiche on a regular basis. Preheat oven to 350F and lightly grease a round 10-inch tart pan. Thanks so much for sharing, Josie! Combine tofu, arrowroot, nutritional yeast, olive oil, mustard, and agar powder in a food processor; blend into a uniformly thick paste. Preheat oven to 350F. We haven’t tried it though. Hope you love this recipe, Katrina! Lightly grease a medium cast iron skillet. With the store bought ingredients this recipe was SO easy and still delicious!! I didn’t have time to make the (delicious sounding) crust, but I used a pre-made GF pie crust. I made this recipe with leek and pumpkin! – I didn’t add oil to the potatoes Its long life, on the supermarket shelf not in the fridge. But that should work! It does take some time to prep and cook, but it was worth it. I made this today, and my husband and I loved it! Can I ask how long you baked the pastry before adding the egg mixture? I just tried this, fresh out of the oven (after letting cool for about 15 minutes). Thanks for sharing your recipe changes, Kari! This savory Spinach and Broccoli Vegan Quiche is a hearty meal for breakfast or brunch. I usually see ‘extra firm, firm, or silken’. It was surprisingly good! Any alternatives to hummus in the filling? I adore this recipe. Also would like to make it oil free/ butter free. I’ve never had quiche before (been somewhat vegan since childhood) but I assume this is close, if not much better! Would it be possible to freeze the left overs? Wonderful recipes, thank you for sharing the food love! I did it yesterday for the family. I am currently in the middle of you 31 day meal plan and I am loving it! Check out this tutorial! The crisp, hash browny crust is the hardest part to execute. I assume it’s to act as a raising agent. Instead of tomatoes I used mushrooms. I used onion and mushrooms as the filling and put sliced tomatoes on top before baking. Hi! The texture and flavor are wonderful. Hope that helps! I am learning!) ? I don’t like hummus at all. Yum!! At the end you add tofu, etc. They’re both subtle and not the main flavor profiles anyhow. I made this with extra firm Sunrise brand tofu and it turned out pretty good. Loaded with veggies Thank you for posting this recipe. This tastes so good. Thank you! I am crushing on this HARD! Do you think the filling would work in a traditional pastry crust? And it’s easy to make! Hi Dave! We remade it tonight for Christmas dinner :). Thanks so much for sharing. I made this today and it is really nice. :) Yummy any time of the day, even as cold leftovers. Thanks so much! Hi Patricia, we would recommend giving it a try with silken tofu next time! Traditional quiche is a French tart made of a pastry crust … Happy, Merry Everything! My 2 leeks came out to be an enormous pile of chopped leeks, so I used my judgement and halved it so all the veggies would blend with the tofu mixture and fit nicely within the crust. This looks amazing! We haven’t tried it, but think that would work! It might work! Yes, this would be the perfect holiday breakfast. Store leftovers loosely covered in the fridge for up to two days. You can also, Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes! Leave a comment and rate it, or take a picture and tag it #minimalistbaker on Instagram. Thank you so much. Let us know how it goes :D. Hi! Although I’ve been following you for about one year and I just found this recipe. We love tofu, but as others have said, I’ve never heard of “extra firm silken” tofu, so I just use half silken and half firm. I love this idea and can’t wait to try!! L.P. thank you. Can’t wait to make it again. It was really delicious. Nutritional yeast tastes cheesy and doesn’t help things rise. I cannot wait to try this. Little did I know I’ve also missed spinach artichoke dip!! I want to make these as mini quiches for my baby shower! Yumm this is excellent. I’ve heard smoked paprika is good for faking savory egg mixtures as well. Baked this blind for about 20 minutes. Do you think this would be okay to freeze for a few days? Hi Alex, I will let you know soon. WOW! I made mine without vegan butter and used diced potatoes because they were what I had. Seriously, I was definitely pretty skeptical at first (how does tofu, hummus, and nooch replace an egg?) Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! I just made this recipe and I love how it tastes! Hi Corinna! I want to make them in a muffin tin as well and am wondering about your results. I haven’t tested it myself, but have heard that it’s possible. My omni husband liked it too. (And I love cooking with tofu, once I learned how.). ok I’ve made a tofu quiche before I think I might have done it wrong it was my least favorite dish…But I trust your recipe I haven’t made it but Im sure it taste great… (hipsters) ha, ha side joke. This was so yummy and was part of a great brunch! Hope this helps! Not sure as I do not have much experience with reheating tofu…. Thanks so much for sharing! So this recipe is easy to make and was a nice way to explore the silky tofu. I don’t eat a lot of tofu but I will definitely make this again!! I’ll definitely be adding this to the recipe box. I just made this for my boyfriend’s birthday and it was delicious! (Not that I’m anticipating many!!). Is regular Extra-Firm ok? It worked out perfectly and we ate every morsel in one sitting. And I’m happy to report my experiment was a success; you could say I’m a total tofu quiche convert (it’s what all the hipsters are doing). I made it on Christmas Eve for Christmas breakfast and it reheated great in the morning. Hii, this is wonderful I cant wait to make it! I made this and my husband and I really liked it. Eggy and cheesy, loved the potato crust too…will make again! Or would it stick to the paper? on top of it and let sit for 20 minutes; this gets the water Your recipes are consistently my favorite! Although I love the idea of the hashbrown crust, I’m on a very difficult and strict diet right now so it’s not really an option… Would it be possible to make the tofu and vegetable mixture and bake it in a cake lined with baking sheets for example? Everyone loved it. The crust turned out more like a doughy crust than a hashbrown crust, but it was very good. Woot woot! just updating my comment as I didn’t give a star rating. REAL VEGANS EAT QUICHE! I put mushrooms in it last year and it was great! For those skeptics out there saying, “Yeah, but what does it taste like?” I say, (Rhonda,) it tastes amazing! The filling was also quite dry. We have not tried it, but I think that could work to make them fluffier! Thank you! Sometimes I’m bad at reading all the directions and I made the mistake of just using super firm tofu rather than silken tofu. I’m confused about what kind of tofu to use. Thanks in advance! I have a video podcast where I have a small segment where I talk about vegan cooking/food and I will definitely link this recipe in my podcast! This vegan quiche tastes so, so, so good. I served it with sourdough biscuits and fresh fruit topped with chopped mint. Wish my oven was better, cos if I was able to get that hash brown base crusty it would have been so much better, cos the crusty bits on the side were awesome. Out of laziness, I used frozen shredded hash bwowns. Hope that helps! Okay I want to make this….. but I’m terrified of tofu! I now feel so galvanised and inspired – I’m going to work my way through your recipes and start cooking exciting meals for myself!! I used firm tofu and added a little turmeric for an eggy color. It worked well. Do you think if I wanted to make this on Christmas morning I could bake the crust and prepare the rest of the quiche in the night before, put it in the fridge overnight, and toss it in the oven the next morning? Next time I think I will add sautéed mushrooms as well. My omnivorous ;) father made it for an early Christmas present, and I ate the whole thing in two days! I also used black salt in the filling since I had it on hand and wanted extra eggy flavor. Put vegetable onto crust and bake it together. The simplest tofu quiche on the block with just 10 basic ingredients and no fancy methods required. I used olive oil and a Vitamix. (The amount will vary depending on the firmness of … Sooo yummy! Bravo and thanks for the great recipe. is. I fried the potatoes and onions first I also sauteed the mushrooms and spinach. Thanks for sharing, Matthew! I made this today with spinach instead of broccoli, and it was great, thank you! We have been cooking everything off this website for almost a year now and were a bit hesitant to try the silken tofu (mostly because we didn’t know where the heck it was in the grocery store) but it turned out so great. Next time I might try with firm tofu because I thought it stayed just a bit too soft? I used Tofutti. I give it 5 stars. I know this is an old post and I hope you have found an answer! xo. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! Thank you for creating this recipe! Let us know if you try it! Can I make it with regular tofu (firm) instead of silken? My husband loved it so much, he ran out to get more ingredients for me to make more. Perhaps a vegetable bouillon or maggi or smoke seasoning though these can be full of msg so you would probably be better off with the nutritional yeast. It made cooking (and eating) a joy! I want to bake it once I get to in laws rather than reheat, but would like it as close to ready as possible. Just look at tofu as a meat alternative. I accidentally Added an extra 100g of the tofu. I have been curious to try making an eggless quiche and this recipe looks too easy (Hello Christmas breaky!). Really appreciate your time, thanks! Mixture was very thick so I added some almond milk. xo. Can I use non-silken tofu in this recipe? I know spinach is good for me, so I try to sneak it in… It tastes delicious. Bake for 50 to 60 minutes until the center is set. Could I swap out the regular potatoes for sweet potatoes? Thanks so much for sharing, Whit! Hope that helps! Thanks for the delicious recipe! We are so glad you enjoyed it! Let us know if you do some experimenting! Im a long-time vegan but I’m not sure I’ve ever seen ‘extra firm silken tofu’. Just made this for my husband’s birthday breakfast. Hey- So I LOVE the idea of the hash brown crust, but unfortunately one of my family members has a potato allergy. Orysia, my nephew is allergic to sesame as well, so I’ve experimented with different tahini-free hummus recipes. This looks gorgeous! Janet! Brilliant healthy quiche option! This was amazing!! I’ve seen a few recipes making it in silicone muffin-tins but I want to make one big quiche, not a bunch of little ones :). Worked wonderfully. What about spices to add flavor and mask the tofu? Vegan Quiche. Let cool briefly, and then serve with fresh herbs or green onion. Which one is best for this recipe? This was absolutely fantastic, and tasted exactly like spinach artichoke dip!! Make 3x more than you think you will need. Oh, and there is no way the prep time is 15 minutes, 30 minutes more like, with all the hand grating for the potatoes I did! hiya -did it hold together well without a crust? I’m going to add a little black salt for that extra eggy flavor. THANK YOU. 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