Tofu Crustless Quiche
Tofu Crustless Quiche is a savoury delight packed with vibrant flavours and wholesome ingredients. This recipe combines nutritious elements like baby spinach, grated carrots, cooked peas and corn, diced courgette, and red capsicum, all sautéed with garlic, diced onion, and fragrant thyme sprigs. Silken tofu, blended with plant milk, creates a creamy base, enriched with nutritional yeast, miso paste, and Dijon mustard for depth of flavour. A hint of smoked paprika, ground turmeric, and black salt enhances the taste profile, while freshly ground black pepper boosts the benefits of turmeric. This quiche is a satisfying, protein-rich dish perfect for any mealtime.
Ingredients
- 1 - 2 cups baby spinach stalks removed
- 6 garlic cloves minced
- ½ cup carrots grated
- ½ cup frozen peas and corn cooked
- 2 sml courgettes diced
- 240 gms slken tofu drained, broken into pieces
- ⅓ cup plant milk
- ½ cup brown onion diced
- 2 thyme sprigs
- ⅓ cup nutritional yeast
- 1 cup red capsicom diced
- 1½ tsp smoked paprika
- 2 tsp dijon mustard
- ¼ tsp ground turmeric
- 1 tsp miso paste
- ¼ tsp black salt - kala namak
- ground black pepper to release the turmeric benefits
Instructions
- Preheat oven to 200°C (410°F)
- Add a small amount of water or vegetable stock to a stock pot with garlic, onion, carrots, and dry fry until onions are transparent.
- While cooking the veggies, place the tofu, plant milk, herbs and spices in a blender and blend until smooth.
- Combine all ingredients into a large bowl and fold until combined.
- Transfer the mix into a square casserole dish around 25cm wide, then bake for 25 minutes.
- Once cooked, remove from oven and leave it to stand for 10 minutes to set before serving.
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