Tofu Quiche

Tofu Quiche

I was so close to calling this my “I cant believe it’s not eggs, Eggless Tofu Quiche”  but you know, that’s a bit wordy. So I’m going with Tofu Quiche but it’s so much more than that. This recipe will replace all your scrambled egg, omelette, casserole, eggy egg cravings! And you’d never even know there is a substitute in place. Tofu is in the Building! With twice as much protein + zero cholesterol, I’m not even sure why eggs are still being cracked.

So one of my favorite things about this recipe is that you dont even have to follow it. Just get the basic concept then go wild. You can switch out my veggies for your own or skip them all together and just mix in tons of vegan cheese. You can use a crust or take it how I did and go crustless. The possibilities are endless once you get the tofu=egg mixture down.

I made this one night because my fridge was literally empty. I had a block of tofu & a bag of spinach. A few other ingredients in my pantry & freezer and voila it was a 5 star Quiche for dinner!


1 block of Firm Tofu
2 cups fresh spinach
3 tablespoons chopped sun dried tomatoes
1 medium purple onion
1 cup frozen english peas
1/3 cup Nutritional Yeast a.k.a NOOCH
1/3 cup almond milk (or any non dairy milk)
1 tablespoon Earth Balance (vegan butter)
1 teaspoon garlic powder
1 teaspoon turmeric
Salt & Pepper to taste
Smoked Paprika & Cayenne to taste

First, throw your Tofu, nooch, almond milk, vegan butter, & seasonings in a food processor and blend, blend, pulse, blend, add more milk, blend some more until you get a thick cake batter consistency. It doesn’t have to be completely smooth but try to get out all the lumps. Taste. Add more seasoning. Taste again. Perfect! Set aside.


Second, start to saute your veggies.
Onions & Sun Dried tomatoes first.

Then add the spinach and let it wilt.

Mix all together. Season to taste.

Next, throw everything in a bowl and mix well.

Finally, pour your quiche batter in a well oiled baking dish or pie dish. I dont have a pie dish. I told my love I needed one and he said “you’re never going to use it” Well, check me out needing to use it… Oh well, it actually worked just fine in my casserole dish.

Sprinkle on some Nooch and pop it in the oven on 400 degrees for 35 minutes. Until it sets and firms up.

Remove from the oven and let cool slightly before eating.

I devoured this just as is with a little bit of sriracha. My love bucket said it tasted more like scrambled eggs so I naturally made him and “Egg” Bagel Sandwich with a slice of vegan cheese and it was divine!
tofu quiche bagel
Either way, you just conquered the Vegan Egg. Give yourself a hug and Enjoy it Veganly Much!

Originally posted on: June 9, 2015

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