This tofu quiche is for vegans who miss having a quiche but don't want to resort to cheese substitutes.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat vegetable oil in a large pot over medium-high heat; saute onion for 5 minutes. Add mushrooms and garlic; cook, stirring regularly, for another 5 minutes. Cover pot between stirs. Add spinach, red wine, balsamic vinegar, and liquid smoke. Stir briefly, cover the pot, and remove from heat. Let cool.

  • Preheat the oven to 350 degrees F (175 degrees C). Arrange pie crust in a 9- or 10-inch pie plate.

  • Combine tofu, arrowroot, nutritional yeast, olive oil, mustard, and agar powder in a food processor; blend into a uniformly thick paste. Mix into the mushroom mixture to form a more liquid paste. Pour and scrape mixture into the pie crust.

  • Bake in the preheated oven until crust is golden and center is set, about 45 minutes. Cool quiche completely before slicing.

Cook's Notes:

You can use 1/3 cup vegan cheese in place of 1/4 cup arrowroot, and reduce olive oil to 1/8 cup.

Substitute 1/4 cup flour for the arrowroot for a chewier texture.

Look for a pie crust without lard (such as Marie Callender's(R)).

Nutrition Facts

349 calories; 23.5 g total fat; 0 mg cholesterol; 338 mg sodium. 22.7 g carbohydrates; 13.7 g protein; Full Nutrition