Tofu Quiche with Spinach and Tomatoes

Hello, fellow food enthusiasts! I’m Jenny, and today I’m excited to share a fantastic vegan recipe that’s both nutritious and delicious: Tofu Quiche with Spinach and Tomatoes. This savory dish is a perfect blend of creamy tofu and fresh vegetables, making it an excellent choice for breakfast, brunch, or even a light dinner. It’s loaded with plant-based protein and packed with flavor, offering a satisfying meal that’s as healthy as it is tasty!

I enjoy making this tofu quiche on weekends when I have a bit more time to savor cooking and spend with family. It’s become a favorite for brunch gatherings and has even impressed my non-vegan friends. The creamy tofu filling combined with spinach and tomatoes creates a hearty yet light meal. Plus, it’s a versatile recipe—feel free to add your favorite veggies or herbs. It’s a dish that never disappoints!

Number of servings: 6
Prep time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour

Cuisine: Vegan

Ingredients

• 1 block (14 oz) firm tofu, drained and crumbled
• 1 cup fresh spinach, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup nutritional yeast
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon turmeric (for color)
• Salt and pepper to taste
• 1 pre-made vegan pie crust or homemade crust

Equipment/Utensils

• Mixing bowl
• Whisk
• 9-inch pie dish
• Baking sheet
• Knife and cutting board
• Measuring cups and spoons

Preparation Steps

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Tofu Mixture: In a large mixing bowl, combine the crumbled tofu, nutritional yeast, garlic powder, onion powder, turmeric, salt, and pepper. Mix well until the tofu is evenly seasoned.
3. Add Veggies: Gently fold in the chopped spinach and halved cherry tomatoes until well combined.
4. Assemble Quiche: Place the vegan pie crust in a 9-inch pie dish. Spoon the tofu and vegetable mixture into the crust, spreading it out evenly.
5. Bake: Place the pie dish on a baking sheet to catch any drips. Bake for 40-45 minutes, or until the quiche is firm and slightly golden on top.
6. Cool and Serve: Allow the quiche to cool for about 10 minutes before slicing. Serve warm or at room temperature.

Nutritional Information (per serving)

• Calories: 160
• Total Fat: 8g
• Saturated Fat: 1g
• Carbohydrates: 16g
• Fiber: 4g
• Protein: 8g

Vitamins and Minerals (per serving)

• Calcium: 15% of the Daily Value (DV)
• Iron: 10% of the DV
• Vitamin A: 20% of the DV
• Vitamin C: 15% of the DV
• Magnesium: 12% of the DV

This Tofu Quiche with Spinach and Tomatoes is a wonderful addition to your vegan recipe collection. It’s easy to make, packed with nutrients, and sure to please everyone at the table. Give it a try and enjoy a delicious, plant-based meal that’s both satisfying and wholesome!

Tofu Quiche with Spinach and Tomatoes

jenny

I enjoy making this tofu quiche on weekends when I have a bit more time to savor cooking and spend with family. It’s become a favorite for brunch gatherings and has even impressed my non-vegan friends. The creamy tofu filling combined with spinach and tomatoes creates a hearty yet light meal. Plus, it's a versatile recipe—feel free to add your favorite veggies or herbs. It’s a dish that never disappoints!

Print Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 6 servings

Calories 160 kcal

Ingredients

  

• 1 block 14 oz firm tofu, drained and crumbled
• 1 cup fresh spinach chopped
• 1 cup cherry tomatoes halved
• 1/4 cup nutritional yeast
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon turmeric for color
• Salt and pepper to taste
• 1 pre-made vegan pie crust or homemade crust

Instructions

 

• Preheat Oven: Preheat your oven to 375°F (190°C).
• Prepare Tofu Mixture: In a large mixing bowl, combine the crumbled tofu, nutritional yeast, garlic powder, onion powder, turmeric, salt, and pepper. Mix well until the tofu is evenly seasoned.
• Add Veggies: Gently fold in the chopped spinach and halved cherry tomatoes until well combined.
• Assemble Quiche: Place the vegan pie crust in a 9-inch pie dish. Spoon the tofu and vegetable mixture into the crust, spreading it out evenly.
• Bake: Place the pie dish on a baking sheet to catch any drips. Bake for 40-45 minutes, or until the quiche is firm and slightly golden on top.
• Cool and Serve: Allow the quiche to cool for about 10 minutes before slicing. Serve warm or at room temperature.

Notes

Nutritional Information (per serving)

• Calories: 160
• Total Fat: 8g
• Saturated Fat: 1g
• Carbohydrates: 16g
• Fiber: 4g
• Protein: 8g

Vitamins and Minerals (per serving)

• Calcium: 15% of the Daily Value (DV)
• Iron: 10% of the DV
• Vitamin A: 20% of the DV
• Vitamin C: 15% of the DV
• Magnesium: 12% of the DV

This Tofu Quiche with Spinach and Tomatoes is a wonderful addition to your vegan recipe collection. It’s easy to make, packed with nutrients, and sure to please everyone at the table. Give it a try and enjoy a delicious, plant-based meal that’s both satisfying and wholesome!