Delicious Eggless Tofu Spinach Quiche Recipe

Enjoy a flavorful and healthy breakfast or brunch with this eggless tofu spinach quiche recipe. It's a perfect twist on the classic quiche, with a rich and creamy filling made from tofu and a vibrant and nutritious spinach filling. This recipe is easy to make and is suitable for vegans and those with egg allergies. Serve it with a salad for a complete meal that everyone will love.

Ingredients

• 1 pre-made pie crust
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 ounces fresh spinach, chopped
• 1 package (14 ounces) firm tofu, drained
• 1/4 cup nutritional yeast
• 1/2 cup unsweetened almond milk
• 1 tablespoon cornstarch
• 1 teaspoon dijon mustard
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup vegan cheese, shredded

Directions

1. Preheat your oven to 375°F (190°C).
2. Place the pre-made pie crust in a 9-inch pie dish and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent.
4. Add the chopped spinach to the skillet and cook until wilted. Remove from heat and set aside.
5. In a food processor, combine the drained tofu, nutritional yeast, almond milk, cornstarch, dijon mustard, turmeric, salt, black pepper, paprika, and red pepper flakes. Blend until smooth and creamy.
6. Pour the tofu mixture into a mixing bowl and add the cooked spinach and onion mixture. Stir well to combine.
7. Pour the filling into the prepared pie crust and smooth the top with a spatula.
8. Sprinkle the shredded vegan cheese evenly over the top of the quiche.
9. Bake in the preheated oven for 30-35 minutes, or until the quiche is golden brown and set in the center.
10. Remove from the oven and let it cool for a few minutes before slicing and serving.

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