Colombian Vegan Brunch: Tropical Avo-Tofu Quiche with Salsa Criolla and Avocado Fries

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 package (14 oz) firm tofu, drained and pressed 2 ripe avocados 1 cup raw cashews, soaked overnight 1/2 cup unsweetened almond milk 1/4 cup nutritional yeast 1 tbsp olive oil 1 tsp apple cider vinegar Salt and pepper to taste 1/2 cup finely chopped red onion 1/2 cup chopped red bell pepper 1/2 cup chopped tomato 1/4 cup chopped fresh cilantro 2 cups cooked black beans 1 tsp ground cumin 1 tsp smoked paprika 1 tbsp olive oil For the Avocado Fries: 2 ripe avocados, sliced into 1/2
• inch thick wedges 1 cup almond flour 1 cup panko breadcrumbs Salt and pepper to taste Cooking spray

Instructions

1. Preheat oven to 400°F (200°C). Lightly grease a 9 inch pie dish or springform pan.
2. In a blender, combine tofu, soaked cashews, almond milk, nutritional yeast, olive oil, apple cider vinegar, salt, and pepper. Blend until smooth and creamy. Set aside.
3. In a skillet over medium heat, sauté red onion, red bell pepper, tomato, and half of the chopped cilantro with a pinch of salt for 5 minutes or until softened. Add cooked black beans, ground cumin, smoked paprika, and olive oil. Stir well and remove from heat.
4. Spread the sautéed mixture evenly into the prepared pie dish or springform pan. Pour the blended tofu mixture over the top, spreading it evenly with a spatula. Bake for 35 40 minutes or until set and lightly golden on top. Remove from oven and let cool slightly before slicing.
5. For the Avocado Fries: Preheat air fryer to 375°F (190°C). In a shallow dish, combine almond flour and panko breadcrumbs. Dip each avocado wedge in the mixture, then spray lightly with cooking spray. Place in the air fryer basket in a single layer, and cook for 6 8 minutes or until golden and crispy.
6. Serve Avo Tofu Quiche slices with Salsa Criolla on top, accompanied by Avocado Fries and remaining chopped cilantro as garnish.

Chef’s Insight

The use of avocado in this recipe adds a creamy texture without the need for eggs or dairy products, making it perfect for a vegan brunch option. The blend of flavors and textures creates a memorable experience that truly captures the essence of Colombian cuisine.

Notes

Feel free to adjust the seasoning according to your preferences, adding more salt or pepper if needed. For an extra touch of elegance, serve on individual plates with a side salad for added color and nutrition.