Healthy vegan crustless quiche packed with vegetables and protein from tofu. It's low in calories, yet nutritious and tasty. Great for meal prepping or a quick breakfast and lunch!
Avg 4.9 stars (8)
Rate this recipe
Ingredients (3 servings)
400g firm tofu, pressed
150g cooked kabocha squash
100g cherry tomatoes
100g red bell pepper
1 tbsp dried oregano
2 tbsp nutritional yeast
2 tbsp non dairy milk (optional)
-Salt, to taste
-Pepper, to taste
Preheat oven to 375°F / 190°C.
Add pressed tofu, dried oregano, nutritional yeast, salt and pepper into your food processor and process until it turns into a smooth paste. If the mixture is too dry, add 1-2 tbsp of non dairy milk at a time as required to assist with blending.
Slice zucchini and red bell pepper.
Heat up a non-stick skillet over medium heat. Add red bell pepper, zucchini, spinach and a sprinkle of salt and pepper. Cook briefly for 5 minutes to get rid of some of the moisture in the vegetables so that they don't sweat and make your quiche watery in the oven.
Add zucchini, spinach and red bell pepper to tofu mixture and mix until combined. In a quiche pan or baking dish, add cooked kabocha squash, then pour tofu mixture over it. Top with cherry tomatoes.
Bake in the oven for 30-40 minutes or until set.
Serve hot with salad greens or roasted potatoes!
Feel free to add some eggs if you're vegetarian.
Nutritional yeast adds cheesy flavor with additional vitamins. Feel free to substitute it with dairy cheese.
Make sure squash or pumpkin is cooked before adding it in the dish as it produces moisture when cooked especially if its not kabocha squash.
Use your favorite vegetables! Broccoli, cauliflower and artichokes are great too!