Ingredients

• 1 block firm or extra firm tofu
• 1 cup plant milk ( only if using extra firm )
• 3 Tbs nutritional yeast
• 1/4 tsp black pepper
• dash of salt
• 1/4 tsp turmeric
• 2 cloves of garlic
• 2 cups broccoli diced
• 1 cup diced mushrooms
• 1/2 cup diced onion
• 2 large carrots diced
• 1 bell pepper chopped ( I like red)
• 2 large tomato’s – for topping

First, dice all the vegetables into small pieces; the finer the dice, the more cohesive the quiche will be. In a medium saucepan or cast iron skillet, cook the vegetables over medium heat for about 10 minutes while you prepare the tofu mixture.

In a blender or food processor, combine the block of tofu, nutritional yeast, salt, pepper, garlic, and a small amount of plant milk if needed to help blend. Use only as much milk as necessary to make the mixture blend smoothly. Blend until the mixture is smooth. Mix the slightly cooked vegetables with the tofu mixture and spread it into a 6×9 glass baking dish. Slice the tomatoes and arrange them on top. Bake at 350°F for 90 minutes, or until the edges turn brown.

This quiche is best when allowed to cool for at least 30 minutes, until it is just warm to the touch. The cooler it gets, the firmer it will become.

The best part of this recipe is its flexibility; you can change the vegetables and it will still turn out amazing. One thing to note is that higher water content vegetables, like mushrooms, even though cooked slightly beforehand, will make the quiche softer. I have tried adding Brussels sprouts, zucchini, and squash, and each variation has turned out delicious. I usually double the recipe and bake it in a 9×13 dish for double the time, and it stores in the fridge for days