Recipe: Magic Tofu Quiche

This quiche is magical because I spotted a local meat eater going back for seconds. It’s also gluten-free!

IMG_2168

“Buckwheat groats” is fun to photograph and fun to say.

IMG_2162Ingredients

Crust Ingredients
1 T ground flax
6 T water, divided
1 c almonds, ground into flour
1 c buckwheat groats, ground into flour
1 t dried parsley
1 t dried oregano
1/2 t sea salt
1 T coconut oil

IMG_2188

If you need an ego boost, make a homemade quiche crust.

IMG_2190

Filling Ingredients
14 oz block of firm tofu
1 T coconut oil
1 yellow onion, thinly sliced
6 garlic cloves, minced
8 oz cremini mushrooms, sliced
1/2 c fresh basil leaves, chopped
1/3 c oil-packed sun-dried tomatoes, chopped
1 c spinach
2 T nutritional yeast
1 t dried oregano
1 t sea salt
1 t black pepper
1/2 t red pepper flakes

IMG_2185

IMG_2182

IMG_2193

 

 

 

  1. Preheat oven to 350 degrees F and lightly oil a glass pie dish or quiche dish.
  2. Drain the block of tofu and wrap it in a few tea towels or paper towels. Place a couple of books on top of it to press out the water while you prepare the crust.
  3. Whisk flax and 3 T water in a small bowl and set aside.
  4. In a large bowl, stir together the almond meal, buckwheat flour, parsley, oregano, and sea salt.
  5. Stir in the flax mixture and oil until mostly combined, then add the remaining 3 T of water. The dough should stick together when you press it between your fingers.
  6. Crumble the dough evenly over the base of the pie dish. Starting from the middle of the dish, press the mixture evenly into the dish, working your way outward and up the sides. Poke a few fork holes in the dough so air can escape.
  7. Bake the crust at 350 degrees F for 13 minutes, or until lightly golden and firm to touch.
  8. Increase oven temperature to 375 degrees F.
  9. Break up the tofu block and put into food processor. Process until smooth and creamy. If it doesn’t get creamy, add a tiny splash of coconut milk to help it along.
  10. In a pan, add oil and sauté the onion and garlic over medium heat for a few minutes.
  11. Add the mushrooms and a pinch of sea salt and cook until most of the water cooks off the mushrooms, about ten minutes.
  12. Stir in the basil, tomatoes, spinach, nutritional yeast, oregano, sea salt, black pepper, and red pepper flakes and cook until the spinach begins to wilt.
  13. Remove from heat and stir in the creamed tofu until thoroughly combined.
  14. Pour mixture into the crust, smoothing out until even.
  15. Bake uncovered for 30-35 minutes, until the quiche is golden and firm to the touch.
  16. Cool quiche for 20 minutes on a cooling rack before slicing and serving.

Quiche goes great alongside a simple salad for breakfast, lunch, or dinner.

IMG_2214

IMG_2226

IMG_2219

Serves 4-6.

Adapted from Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche.

 

 

 

 

 

Advertisements

One thought on “Recipe: Magic Tofu Quiche

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s