The easiest tofu quiche on the market with just 10 basic ingredients and no fancy methods. A hash brown crust keeps this dish gluten-free and vegan! Perfect for lunch, brunch and even brinner.
- ~3 medium-large < span class="wprm-recipe-ingredient-name">potatoes (grated // 3 potatoes ground makes ~ shredded cups )
- 2 tablespoon melted vegan butter (or sub-olive oil with varying results) < /span>
- 1/4 cc Sea salt and pepper
- 12.3 ounces extra finest silken tofu (dry typed) < /li>
- 2 soup Nutritional yeast
- 3 soup Hummus
- Sea Salt & Black Pepper (to taste)
- 3 cloves Garlic (chopped)
< li class ="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="10">2 medium Leek (thinly sliced and carefully cleaned and dried // or under 1 medium onion, diced for 2 leeks)
- 3/4 cup Cherry Tomatoes (halved) li >
- 1 cup chopped broccoli
< /li >
Grate the potatoes and measure out 3 cups (the amount listed in the original recipe // adjust , if you want to change trust the lot size). Then place on a clean towel and firmly squeeze out excess moisture. Pour into the cake pan and drizzle with melted vegan butter and 1/4 tsp salt and pepper (the amount listed in the original recipe // adjust if changing batch sizes). Mix to coat, then press into pan and sides with fingers to form an even layer.
Bake for 25-30 minutes or until golden brown. Put aside. When removing the crust, reduce the heat of the oven to 400 F (209 C).
Prepare Prepare the vegetables and garlic and place them on a baking sheet. Toss with 2 Tbsp olive oil and a healthy pinch of salt and pepper and toss to coat (amounts provided in original recipe //adjust if batch size is changed). Place in the oven and bake until tender and golden brown (20-30 minutes total). Set aside and reduce the oven heat to 190°C.
To prepare the tofu fill, drained Tofu at a Food processor
with nutritional yeast, hummus and plenty 1/4 tsp sea salt and black pepper (amount as directed in original recipe // adjust if changing batch size). Set aside.
Remove the vegetables from the oven, place in a mixing bowl and cover with the tofu mixture. Flip to coat, then pour onto crust and spread to form an even layer.
Bake the quiche at 375 degrees F (190 C) for a total of 30 to 40 minutes or until the top is golden brown and firm. If the crust gets too brown, lightly cover the edges with foil.
Let cool briefly, then serve with fresh ones herbs or spring onions.
Store leftovers, uncovered, in the fridge for up to 2 days. Reheat in the microwave or in the oven at 176 °C.