Who needs eggs when there’s tofu?! This variety is made with vegan bacon, tomatoes and basil.
1 hr
Total Time
Medium
Difficulty
Recipe Video
1:02 min
Nutrition Facts
Per 1 slice (1/6)
Amount% Daily Value*
Calories 367.87
Total Fat 17.51g27%
Sodium 784.94mg33%
Total Carbohydrate 39.83g13%
Dietary Fiber 3.3g13%
Sugars 2.09g
Protein 13.61g27%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Preheat the oven to 200C / 390F.
We start off making the dough by mixing the vegan butter, mustard powder, self raising flour, salt and black pepper in a mixer. We now slowly add the cold water and continue mixing until you have a ball of dough.
Grease your quiche pan (a cake pan works too!) with a stick of vegan butter and dust your clean counter with some self raising flour to prevent your dough from sticking. Kneed the dough well, to activate the gluten.
Roll the dough out into a big circle and place it in the pan. Now allow the dough to rest in the refrigerator for 15-20 minutes so the crust will be more tender with less shrinkage.
For the filling we’re going to add mustard powder, nutritional yeast, ground turmeric, black pepper, cornflour, thyme, plant based milk (I like to use unsweetened soya milk for this recipe) and tofu into a blender. We puree this until the mixture is smooth.
In a hot frying pan we fry the leek, mushrooms and vegan bacon (optional).
And once that is all cooked we add the tofu mixture and mix this all well.
We can now take the base out of the fridge and evenly spread the mixture into the dough base.
I like to decorate this quiche with slices of cherry tomatoes and fresh basil leaves.
Cook the quiche in the oven for about 25-30 minutes and enjoy!
INGREDIENTS
(for 6 servings)
Dough:
130 gr
Vegan Butter
1/2tsp
Mustard Powder
260 gr
Self Raising Flour
100 ml
Cold Water
1/4tsp
Salt
1/4tsp
Black Pepper
Filling:
2tsp
Mustard Powder
3tbsp
Nutritional Yeast
1/4tsp
Ground Turmeric
1/4tsp
Black Pepper
2tsp
Cornflour
1/2tsp
Thyme
396gr
Tofu
2
Leeks
125ml
Soy Milk (unsweetened)
150gr
Chestnut Mushrooms
Topping:
10
Cherry Tomatoes
Handful
Basil
Method
Preheat the oven to 200C.
Start making the dough by mixing all the dry ingredients in a mixer.
Add water and mix until its a ball of dough.
Dust your counter with flour and grease your quiche (or cake) pan with a stick of butter.
Kneed the dough to activate the gluten in the flour, then roll out the dough.
Line the pan with the dough.
Roughly chop the tofu and add to blender together with mustard powder, nutritional yeast, ground turmeric, black pepper, cornflour, thyme and plant based milk.
In a frying pan fry leek, mushrooms and vegan bacon.
Once cooked, mix through the tofu mixture and evenly spread into dough base.
Add slices of cherry tomatoes and basil leaves for decoration.
30 min
Easy
