I’m big on brunches and love spending time with family and friends, and even more love to serve up a feast. This tofu vegetable quiche is always a hit, and a great heart-healthy option. Tofu replaces the eggs but still leaves a fabulous texture and is packed with protein. The recipe is very versatile, you can stuff this full of any veggies that you have on hand. I’ve tried many combinations, try it with your favorite plant-based sausage.
Tofu quiche
Brunch never looked so good!
Ingredients
- 1/2 cup chopped red pepper
- 1 cup chopped mushrooms
- 1/2 cup diced onion
- 3/4 cup chopped broccoli
- 1-2 tbsp capers
- 1/2 cup nutritional yeast
- 1/4 cup non-dairy milk
- 1 block firm tofu
- garlic powder
- cumin
- turmeric
- dried oregano
- salt and pepper to taste
- store bought or pre-made crust
Instructions
- Preheat open to 375 F
- Blend the tofu and milk in a blender just until creamy. Pour into a large bowl.
- Stir in spices and nutritional yeast.
- Stir in veggies.
- Pour into homemade (pre-baked) or store bought crust.
- Bake for 40 minutes until golden brown.
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