Springtime Tofu Quiche

Posted by on Apr 17, 2015 in Recipes | 2 comments

This easy and delicious spring time quiche is quickly becoming a staple in my household. It’s a snap to whip up and provides great left overs for lunches the next day. Best of all, it’s loaded with protein, a generous serving of vegetables, and flavor! 

Springtime quiche!

Springtime quiche!

If you don’t feel like making your own gluten-free crust, you could of course buy a store-bought one. But this crust is also a breeze to put together and is so much better than anything you can get ready-made.  It’s flaky, flavorful and you don’t even need to roll it out. In fact, it’s better if you don’t! 

This easiest-ever crust is so tasty!

Springtime Tofu Quiche
Serves 4
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Cornmeal crust
  1. 1/2 cup cornmeal
  2. 1/2 cup of Bob's Red Mill All Purpose Gluten-Free Flour (my preference, you could use another)
  3. 1/4 cup of arrowroot powder
  4. 3/4 tsp xanthan gum
  5. 1/4 tsp salt
  6. 1/4 cup of vegan butter (I use Earth Balance buttery sticks)
  7. 1/4 cup + 2-3 tbsps of ice cold water
  1. 1 12oz package of firm silken tofu (the type in aseptic packaging)
  2. 3 tbsps nutritional yeast
  3. 1/4 tsp black salt (optional)
  4. 1 tbsp olive oil
  5. 2 tbsps vegan milk
  6. Salt and pepper (to taste)
  7. 1/2 medium yellow onion, diced
  8. 2 cloves garlic, finely diced
  9. 1 1/2 cups chopped tomatoes
  10. 12 stalks of asparagus, chopped into 1-inch pieces
  11. 1/4 cup vegan shredded cheese (optional, I use Follow Your Heart mozarella)
  12. 1 tbsp fresh parsley
  13. 1 tbsp fresh oregano
  14. Grapeseed oil for sautéing
  1. In a medium mixing bowl, mix together dry ingredients.
  2. Add big chunks of butter (about 8 chunks).
  3. Use hands to mix together the butter and flour.
  4. Add ice water a tbsp at a time to the mixture, while mixing together with your hands.
  5. As soon as the dough comes together, stop adding water.
  6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Drain and press tofu.
  3. Place tofu in a blender along with nutritional yeast, black salt, vegan milk, and olive oil and blend until smooth.
  4. Taste, and add salt and pepper as needed and blend again.
  5. Heat a pan on medium heat and add grapeseed oil.
  6. When hot, add onion and sauté until translucent (about 3 minutes).
  7. Add garlic and sauté for another 30 seconds.
  8. Add asparagus and tomatoes and cook for another couple of minutes. The asparagus should just begin to soften (it will cook more in the oven).
  9. In a large bowl, pour in the tofu mixture and then fold in the cooked vegetables, vegan cheese and fresh herbs, reserving a little chopped parsley to garnish.
  10. Taste and season if needed.
Putting it together
  1. Take your dough out of the refrigerator, break it into smaller pieces and press it in to the sides and then bottom of your 8-inch quiche or pie pan.
  2. Pour the batter into the crust and spread out evenly.
  3. Bake for 40-50 minutes, until the quiche is golden brown and the center is firm to the touch.
  4. The filling will continue to firm up as the quiche cools.
  5. Allow it to sit for at least 15 minutes before slicing and serving.
  1. The black salt is optional, but it gives the quiche a distinct flavor that somewhat resembles eggs. Try it!
Vegan Sweet and Simple http://vegansweetandsimple.com/
A slice of quiche along with a big salad provides a satisfying, healthy meal. 

Serve it up with a big salad for a complete meal!

Serve it up with a big salad for a complete meal!

The great thing about this quiche is that you can adapt it any way you like. I use asparagus because it’s in season right now, and really delicious. But you could add a few cups of kale or other greens, or just about anything else you like as well. I’ve made it with various combinations of veggies and it is delicious every time.  

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  1. Hi Shannon,

    this looks great but I do have a couple of questions. When is milk added? I would assume into blender with tofu? Do you think this would turn out ok without the crust and just cook shorter time?

    Thanks and I really enjoy your recipes.


    • Oops! Yes, the milk should go into the blender with the tofu.

      You could make it without the crust. I would suggest using a cast-iron pan or other oven-proof pan that can go from the stovetop to the oven. Add a little grape seed oil and heat the pan on high until very hot. Add the tofu mixture and then your veggies & vegan cheese. Gently mix the veggies into the tofu mixture, but be careful not to disturb the bottom, because you should get a nice crust of browned tofu. Then put it in the oven. I would suggest checking it at 30 mins, but it might need longer.

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