Real men (and women) eat tofu quiche! This rich and satisfying, egg and dairy free version of the popular brunch item will leave you craving a second helping. And the Italian herbs and seasonings will transport you to the Mediterranean. So grab a soy cappuccino and enjoy!
Author: Mark Reinfeld - The Doctor & The Chef
Recipe type: Entree
Serves: 6-8 servings
1 9-inch premade pie crust
14 ounces firm or extra firm tofu, well drained
¼ cup unsweetened almond, soy or other plant-based milk
3 tablespoons tahini
3 tablespoons nutritional yeast
3-4 cloves garlic, pressed or minced
1 ½ teaspoons Italian Seasoning mix
¼ - ½ teaspoon sea salt, or to taste
¼ teaspoon ground black pepper
¼ teaspoon chipotle powder or smoked paprika
1 teaspoon wheat-free tamari, optional
½ cup chopped sun-dried tomatoes
¼ cup chopped kalamata or other olive
½ cup grated vegan cheese, optional
¼ cup thinly sliced green onion or diced red onion
2 tablespoons finely chopped flat leaf parsley
2 tablespoons chiffonade fresh basil
Preheat the oven to 375°F. Poke a few holes at the bottom of the pie crust with a fork and cook for 10 minutes, or according to package instructions.
Meanwhile, place the tofu, almond milk, tahini, nutritional yeast, garlic, Italian Seasonings, salt, pepper, chipotle powder, and tamari, if using, into a food processor and process until smooth. Transfer to a bowl with the remaining ingredients and mix well. Taste and add more salt if desired.
Transfer to the pie crust, spread evenly with a spatula, and cook until the top is golden brown, and cracks appear on the surface, approximately 35 minutes.
Allow to cool for 15 minutes before slicing. Enjoy warm.