I love using tofu to mimic eggs. It works so well and is extra convincing when using in quiche. I think I was super skeptical when first learning you could make tofu into “eggs,” But honestly, it really really works, in a tofu scramble, when making quiche, even when making vegan deviled eggs.
You can also add a sprinkle of black salt, Kala Namak. This black salt smells and taste of eggs because it is sulfurous! So now all of you faux egg dishes will become convincingly more egg like!
You can use any veggies you like or have on hand in this recipe. Just dice them up, give them a sauté and toss them in the quiche mix. I love these quiche boats because they transport easily and are handheld so easy to eat on the go.
They are perfect for a rushed morning breakfast on your commute, on road trips, or they even make a perfect brunch or dinner. No matter when or where you eat them, I promise you they are delicious. I mean after all, they are in a boat of bread, and if you know me at all, you know that carbs are forever my love language!
INGREDIENTS:
1 package extra firm tofu
4 hoggie rolls or French bread stick divided into quarters
1/4 cup plant based milk
2 tablespoons nutritional yeast
1 teaspoon turmeric
1 teaspoon powder garlic
1 teaspoon salt
1/2 teaspoon pepper
1/4 yellow onion, diced
1 cup mushrooms, diced
1/2 cup diced tomatoes
1 avocado diced
Fresh chopped basil
Vegan parm or any other vegan cheese you may like (optional)
1/4 teaspoon black salt (Kala namak) if you have it. The sulphur in the salt makes it smell of eggs. This salt is amazing when making any vegan egg product.
COOKING INSTRUCTIONS:
Preheat oven to 350 degrees.
In a medium sized skillet, spray a little cooking oil and add the veggies, except the avocado. Sauté until the onions become translucent, then remove from heat.
Add the remaining ingredients to a food processor, or a high speed blender, and blend until the mixture is completely smooth.
Dump the veggies (except avocado) into the tofu mix, and pulse just a few times to mix them up. If adding avocado just fold it into the mix with a spoon to avoid mashing it up. If you want to add cheese to the mix you can or you can top the quiche with cheese, or just garnish them with cheese if you want.
Cut the tops off of the rolls and scoop out some of the middle making it like a bowl. Place rolls on a cookie sheet and evenly divide the tofu mixture between the rolls.
Bake the quiche boats for about 40 - 45 minutes on the middle rack of your oven. You can test them by inserting a skewer or cake tester into the center to the boat. It it comes out clean they are done.
Garnish with fresh chopped basil and store any leftovers in the fridge.
If you like this recipe, try these:
Vegan Sausage Egg and Cheese Breakfast Pizza
