Ingredients
Scale
- 1 1/4 cup All Purpose Flour
- ½ tsp Salt
- 1 Tbsp White Granulated Sugar
- ¼ cup Coconut Oil (Solid)
- 4 Tbsp Ice Water
- 14 ounces Firm Tofu
- 1 Tbsp Cornstarch
- 2 Tbsp Nutritional Yeast
- ¼ tsp Turmeric
- ½ tsp Onion Powder
- ¾ tsp Garlic Powder
- ½ tsp Salt
- ½ tsp Black Salt (Kala Namak)
- 2 Tbsp Soy Milk
- 1 Tbsp Olive Oil
- 1 Medium Onion (Chopped)
- 1 tsp Crushed Garlic
- 2 ½ cups Cremini Mushrooms (Sliced)
- 3 cups Baby Spinach (Chopped)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix flour, salt, and sugar in a bowl. Add solid coconut oil and mix until crumbly.
- Stir in ice water gradually until dough forms. Press into a quiche or pie dish.
- Bake the crust for 15-20 minutes, or until lightly golden.
- Meanwhile, crumble the tofu in a bowl and mix with cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt, and black salt.
- In a skillet, heat olive oil over medium heat. Sauté chopped onion and crushed garlic until fragrant.
- Add sliced mushrooms and cook until tender. Stir in chopped spinach and cook until wilted.
- Combine the sautéed mixture with the tofu mixture, then add soy milk and mix until well combined.
- Pour the tofu filling into the baked crust, spreading it evenly.
- Bake for an additional 30 minutes, or until set. Remove from the oven and let it cool slightly before slicing.
Notes
Letting the quiche cool will help it set better. Customize with your favorite vegetables for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan