Quick Easy Vegan Tofu Recipe: Tofu Quiche

This vegan tofu quiche recipe comes from Lonica Halley, of Natural Selections

Serves 4 - 6: Use our pie crust recipe, or buy a frozen vegetarian pie crust to make it even faster and easier. Or skip the crust althogether, as Lonnie often does.

Crust Ingredients:

• 3/4 cup unbleached white flour
• 3/4 cup whole wheat or spelt flour
• 1/2 t. salt
• 1/2 cup cold butter OR veggie spread
• 1/2 cup cold water

Crust Directions:

1. Mix flour and salt
2. Cut in butter or veg spread with pastry blender or a fork until mixture is the texture of coarse meal
3. Add water bit by bit blending in with pastry blender until dough comes together
4. Form dough into ball and press flat
5. Roll out evenly on a floured surface
6. Place in 9" glass pie plate and crimp edges
7. Wrap and chill in fridge until filling is ready

Filling Ingredients:

• 1 lb firm tofu, cut into large chunks
• 1 medium carrot, coarsely grated
• 1 celery stalk, finely diced
• 1/2 red bell pepper, seeded and finely diced
• 3/4 cup fresh parsley, chopped
• 2 T. flour
• 1 T. dried basil
• 1/2 t. marjoram
• pinch of cayenne
• 1/2 t. salt
• 1/4 t. ground black pepper
• 1 T. Braggs liquid aminos or soy sauce

Directions:

1. Preheat oven to 425 degrees and assemble ingredients.
2. Place all ingredients in food processor and process until well blended.
3. Scoop filling into pie crust and spread so it is even and smooth.
4. Bake for 10 minutes to set pie crust then turn temperature down to 375 degrees and bake for 25 to 35 minutes more until crust is golden brown.
5. Cool on a rack for 5 minutes before serving.