Meatless Monday: Tofu Quiche

This weekend I went to the Bangkok Symphony in the Park free day. It was so much fun. B and I spent the whole morning cooking for about 10 of her friends that would be joining us. We made 2 tofu quiches, gazpacho, a soba noodle salad, and a salad full of veggies with chickpeas and a sweet dijon dressing. We also made a mint chocolate pie. It was all a success and her omni friends were eating it up!

Since many of you are enduring cold weather right now I thought I’d share my tofu quiche recipe. Basically, you could add any veggies you want to the base. Ideally you would use what’s in season for you right now. Choose the veggies you would like to go inside and saute them in oil or broth for a few minutes. Probably about 2 cups total veggies, but that’s because I like to pack as many veggies as possible into my quiche! Be sure to cut everything in fairly small pieces so you get lots of veg in every bite. We used store-bought vegan pie crusts but you are welcome to make your own.

1 pie makes 6-8 pieces, depending on how large you want the pieces.

Veggie filling examples:

garlic, onion, zucchini, carrot (pictured)

garlic, basil, spinach, sun-dried tomato (pictured)

kale, parsnip, carrot

leek, sweet potato, broccoli

Brussels, onion, fennel

potato, shallot, cilantro

Here’s the base part:

1 (14 ounce) package extra firm tofu

3 tablespoons yellow cornmeal

1/2 teaspoon baking powder

1/3 cup nutritional yeast

1 tablespoon soy sauce or tamari

1 teaspoon maple syrup

2 tablespoons sherry or red wine vinegar

Pinch of sea salt and black pepper

Preheat the oven to 350 degrees F. Combine all ingredients except vegetables in a food processor. Blend until smooth and no tofu chunks are visible. Be sure to scrape the edges of the bowl a few times to incorporate all the ingredients. Place tofu mixture in a medium bowl. Fold in the vegetables (that you sauteed already until just tender) until well incorporated. Fill pie pan with mixture and press evenly into pan, smoothing over the top. Bake for 20 minutes covered with foil, then remove foil for 30 minutes until top is golden brown.

The Chefs

B has a cute blog where she talks about what she cooked for the week 🙂