Crustless tofu quiche recipe

IMG_6782I have made tofu quiche before but this one is not only crustless but I also I added some of my current foodie obsessions including nutritional yeast (commonly known as nooch) and kala namak (Indian black salt – available in pretty much all Asian food stores) which has a really sulfuric almost eggy taste. If you don’t have kala namak or don’t like it, you can omit it. The nooch will give it a bit of an eggy taste too.

This quiche however is not only crust-free but also uses silken tofu which is a much more realistic egg replacement due to it’s texture. I actually whipped this up as I was looking for something quick and simple to cook with a box of silken tofu.

As per many of my recipes you can mix up the flavours, as well as the combination of vegetables, to suit your tastes. I used red onion, peppers, broccoli and courgette.

You can substitute the silken tofu for regular tofu but it won’t be as silky a texture (see why it’s called silken, huh?) but will still taste delicious.

This is a fab meal at any time of day – it’s similar to an omelette or scrambled tofu so I sometimes have it for breakfast.  Enjoy!

Crustless tofu quiche

  • Servings: 4-6
  • Print


  • 2 tbsps vegetable or rapeseed oil
  • 1 cup of vegetables of your choice
  • 1/2 cup of spinach *optional 
  • 1 300g packet of silken tofu, patted dry (you can’t drain in the same way as regular tofu)
  • 1/2 tsp kala namak (black salt) *optional 
  • 1 tbsp nutritional yeast
  • 1 clove of garlic, crushed, or 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • Pepper to taste
  • 1 tomato, sliced


Preheat the oven to 180°C.

Chop your vegetables (expect the sliced tomato) and lightly fry in 1 tbsp of oil.

Use the other tablespoon of oil to grease a flan dish.

Put the tofu, garlic, nutritional yeast, kala namak (black salt) in a blender or food processor and whizz until blended into a soft paste. If you’re not using kala namak you might want to use 1/2-1 more tablespoon of nutritional yeast. Transfer into a bowl and mix the cooked vegetables through it, as well as the spinach if you’re using it. Add the oregano, paprika and pepper and stir.

Pour the mixture into the greased dish and top with the sliced vegetables. Bake for 25-30 minutes or until golden on the top. Garnish with some fresh herbs of your choice if you’re so inclined. Lovely served with a hearty side salad or some chunky bread. Enjoy!




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