Veggie Tofu Quiche



  • 1 block of organic extra firm tofu
  • 1 tablespoon almond or coconut milk (you may need to add another tablespoon or two depending on the brand of the tofu)
  • 1 cup sliced mushrooms
  • 2 cups chopped fresh broccoli 
  • 1 medium onion diced
  • 1 or 2 teaspoons of oil 
  • 1 handful of any fresh green you like kale, spinach, mixed greens, dandelion greens, etc
  • 2 teaspoons minced garlic
  • 2 tablespoons nutritional yeast
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • pepper to taste
  • 1 teaspoon turmeric
  • One ready made vegan pie crust. Most store bought pie crusts are actually vegan. Just make sure you read the ingredients first. You can either use the kind in the refrigerator section that requires your own pie pan, or one in a disposable pan in the freezer section.


  1. Preheat oven to 350 degrees.
  2. Wrap tofu in a kitchen towel or a few paper towels and put a heavy plate on top for five minutes to pull out some of the moisture.
  3. Break the tofu into pieces and place it in a food processor or high speed blender.
  4. Add the tablespoon of milk and mix until the tofu is a smooth consistency. 
  5. Heat a pan on medium heat and add the oil.
  6. Once the oil is hot, add the vegetables and sauté for a few minutes or until the onions become translucent.
  7. Mix the tofu, vegetables, and seasonings in a bowl until all the ingredients are well incorporated.
  8. Add the tofu mixture to the prepared pie crust and bake for 30 minutes, or until the center seems firm.
  9. Cut and serve. Store left over quiche in the refrigerator.