Tofu and roasted vegetable quiche recipe 

Eggs are probably what I have missed most from a vegan diet, more so than cheese which I thought would be harder to omit. But tofu if a fantastic and versatile subsitute so I decided to try my hand at a tofu quiche this week. I made this with a homemade oat-based pastry case but you could use shop bought pastry, or make traditional shortcust, or another alternative, if you prefer. I like the oat pastry as it tastes like a massive oatcake!

I have only made traditional shortcrust pastry before, that involves butter, so I had a quick scour online for dairy-free alternatives and got inspiration to make one with oats and coconut oil. I didn’t follow a recipe for this, I just experimented until it worked!

This is a no-roll pastry base as I was feeling too lazy to faff about with a rolling pin. I used coconut oil but olive oil would work just as well, and you may need less due to it’s viscosity. Make sure you only add the oil and water tablespoon by tablespoon until you have your desired consistency. You might not need it all. I added cumin seeds and chilli flakes to my base to give it a bit more flavour – roasted and nutty from the cumin and a kick from the chilli. These are optional – or use your favourite herbs and spices instead.

For the filling you can include whichever vegetables you prefer. I roasted mine (apart from the spinach) to give them a deeper flavour, but you could mix raw veg straight into the tofu, unless it’s something a bit tougher or benefits from being pre-cooked e.g. carrots, sweet potato or aubergine. I used tahini just to give it a bit more of a creamy texture, but again you don’t have to include this, or could use hummus or another spread/sauce here. Have a read and if you have any questions about alternatives, let me know.

Tofu and roasted vegetable quiche

  • Servings: 4-6
  • Time: 60 mins
  • Print

Ingredients: pastry case

  • 2 cups of oats
  • 3-4 tbsp coconut or olive oil
  • 1/2 cup of water
  • Salt, to taste
  • 1/2 tsp cumin seeds (optional)
  • 1/2 tsp chilli seeds (optional)

Ingredients: filling

  • 1/4 of a broccoli, cut into chunks
  • 1/4 of a courgette, halved and sliced
  • 1/4 of a red red onion, thinly sliced
  • 4 cherry tomatoes, halved 
  • Handful of spinach  
  • 300g tofu (about 2/3 of a pack of Cauldron)
  • 2 tbsp tahini (optional but can also substitute for hummus)
  • 1 clove of garlic 
  • Salt & pepper, to taste
  • Herbs & spices for added flavour (optional – I used basil, chilli and mustard seeds)

Method

Preheat the oven to 170°C. Grease a 7 inch flan dish.

Press the tofu for 10 minutes to remove some of the liquid. I usually do this by wrapping it in kitchen roll and weighing it down with books (see my first tofu post for full instruction). It is not imperative that your tofu is completely dry as you will blend it.

Meanwhile, put the oats, salt and any spices you are using for flavour, in a food processor. Initially add 2 tbsp of oil and 2 tbsp of water and blend. 

Keep adding the oil and water little by little, stopping the processor each time to check the consistency. Test it by pressing the mixture against the side of the processor to see if it sticks in a condense pastry-like dough.

Once it’s the right consistency tip it into your greased flan tray – don’t worry if it’s really crumbly at this stage. Press it into the sides and across the base, using your fingers and/or a spoon, until you’ve created a fairly even pastry case. 

Place any vegetables that need cooked on to a baking tray and drizzle with olive oil.

Put the pastry case and the vegetables on separate shelves in the oven and cook for 10-12 minutes. Depending on what veg you use you might cook them for less or more time, so keep an eye on them. The pastry case should begin to go a little brown and crispy. 

Whilst these are cooking prep the tofu.  Put the tofu, garlic, tahini/hummus, salt and pepper in a food processor and blend until it’s a smooth, creamy texture. You can add additional spices and herbs here if you wish – I added some basil and chilli flakes.

In a bowl mix until the tofu covers the vegetables. I also added chopped raw spinach at this stage. Spoon this mixture into the pastry case and even it out. Bake for about 20 minutes, until the top starts to go golden. Enjoy with a side salad or more roasted veg.

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