This is so so good, super easy to make, only takes some prep work; chopping, getting your ingredients in order. I woke up knowing I wanted this for brunch today after Lora’s class at the studio so I got up, walked the pups and got it started straight away. Pressing the tofu helps to release extra water, the cornstarch however will help to absorb some of the water that will be released by the more water dense ingredients; tomatoes, spinach, mushrooms etc. This morning I had on hand Yellow squash, red pepper left over from the Thai Fresh Rolls, baby spinach, Kalamata olives and fresh herbs, mostly all from the garden. I use Follow Your Heart Monteray Jack style vegan cheese, I like the subtle flavor the best out of the vegan cheeses. You can absolutely omit the faux cheese, the base has a cheesiness on its own!
25 mins prep, 60 minutes bake time
Tofu Vegetable Crust-Less Quiche
1/4c olive oil, divided
1 red or yellow onion, finely chopped
4 cloves garlic divided, minced, divided
1/4-1/2c kalamata olives, chopped, halved or sliced
2t pink salt, divided
1/4t red pepper flakes
1/2 small red bell pepper, finely chopped
1T Tamari or shoyu
1t raw agave, or maple syrup
1 lb firm tofu, drained and pressed
¼c nutritional yeast
1 small summer squash or 2c chopped broccoli
2c baby spinach
3T fresh basil
3T fresh parsley
2T lemon juice- 1/2 lemon
1t rice vinegar
1/2t ume vinegar
up to 1T of water only if needed to process
1/2c vegan cheese, shredded + 2T to top the quiche (Daiya, Follow Your Heart)
Preheat the oven to 350 F. Lightly grease a 9″ pie plate, loaf pan or 8″ square baking pan. Set aside.
In a large skillet over medium heat, heat 2T of the olive oil, adding the onions once hot. Cook, stirring occasionally, until the onions are lightly caramelized, about 4-5 minutes. Add garlic, zucchini, peppers, 1t salt and red pepper flakes and cook until the garlic smells fragrant and the mushrooms have lightly browned, about 5 minutes more. Add the fresh herbs. Remove from heat and transfer the mixture to a bowl.
In a blender or a food processor, process the tofu, nutritional yeast, lemon juice, corn starch, tahini, rice vinegar, ume and remaining garlic and salt until smooth. Season to taste. Both the veggies and the tofu mixture should have a good seasoned flavor.
In the bowl of veggies, fold in the tofu mixture and the vegan shredded cheese, stirring until evenly mixed. Pour the filling into the pan and bake for 30 minutes covered with tin foil, 15-20 minutes without, and bake until golden brown and set. Can be served hot or cold.
You can use any combination of vegetables you prefer, you want to end up with at least 3 cups of fresh veggies to go into the skillet.
- Swiss Chard