Vegan French Brunch: Delightful Tofu Quiche with Mushroom-Spinach Filling

Allergens

Soy (in tofu) - Nuts (almond milk and almond flour)

Ingredients

• 1 cup firm tofu
• 2 cups baby spinach, fresh
• 1 cup button mushrooms, sliced
• 1/4 cup nutritional yeast
• 1/2 cup unsweetened almond milk
• 1/2 cup gluten
• free flour (e.g., almond or chickpea)
• 1/2 tsp turmeric powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• Olive oil, for greasing
• Pinch of paprika, for garnish

Instructions

1. a. Preheat the oven to 350°F (175°C). Grease a 9 inch pie dish with olive oil. b. In a blender, combine tofu, nutritional yeast, almond milk, turmeric, garlic powder, onion powder, salt, and pepper. Blend until smooth. c. Pour the tofu mixture into the prepared pie dish and spread evenly. d. In a pan over medium heat, sauté mushrooms and spinach until softened. Season with salt and pepper, then layer the vegetables on top of the tofu mixture in the dish. e. Sprinkle gluten free flour over the vegetable layer, then gently smooth it out with a spatula. f. Bake for 30 35 minutes until golden brown and set. Allow to cool for a few minutes before slicing. Garnish with a pinch of paprika.

Chef’s Insight

The secret to a perfect tofu quiche is in the blending process; blend until completely smooth for optimal texture

Notes

For added flavor, consider marinating the mushrooms before sautéing