1 pre-made vegan pie crust (I like to use Wholly gluten free 9″ pie shells)
14oz block firm tofu
3 tbsp nutritional yeast
1/2 tsp turmeric
pinch of salt
1 tbsp lemon juice
1-3 tbsp unflavored plant- based milk
1c dairy or non-dairy shredded cheddar cheese
1/2 medium white onion chopped or diced into bite size pieces
1 medium/large carrot or 6-10 baby carrots (whichever you have on hand) diced or sliced into bite size pieces
Press the tofu block to drain as much liquid as possible. I usually press for ~20min
Remove frozen pie crust to allow to thaw for ~10-20min or per package instructions.
Preheat oven to 375°F.
Add tofu, nutritional yeast, turmeric, lemon juice, and salt to high powered blender. Blend until smooth. If your mixture needs help mixing add in 1tbsp of plant-based milk at a time to assist in blending.
By hand, stir in the onion, carrot (or other vegetables), and cheese of choice.
Spread mixture into pre-made crust.
Bake for ~40-45min or until crust sides and top of quiche are golden brown and filling appears firm.
Slice and enjoy!
You can use any vegetable you like. Carrots and onions are a little odd I know, but the flavor is really good and gives a great crunch texture. Be creative and try asparagus, mushrooms, parsnips, spinach, potatoes, any vegetable you like!
Draining the tofu block is key! If your tofu is too watery this won’t work well- trust me. Consider buying a tofu press if you don’t already have one. I bought this one on Amazon and it makes draining tofu a breeze.
If you’re feeling adventurous you can make your own pie crust instead of buying a frozen store bought option.
Sprinkle some hemp hearts on top for an extra dose of protein and omegas.
I recommend a really good blender for this recipe. You all know I love my blendtec. I use it as a blender and a food processor. Check out the link if you’re interested in the model I use.