Yesterday evening, I invented this fabulous Vegan Spiced Tofu Quiche! I had a leftover organic vegan puff pastry that I needed to use up. Check it all out!
Come on over @ my house & I will serve you a big slice, if you want! π
I had a new square non-stick pastry tin that I needed to try! It really worked out well! I just had to grease the tin, sides & removable bottom & the Quiche came out perfectly! It was the 1st time, I created a vegan Quiche using drained & Vitamixed silken tofu! My husband & I ate 2 pieces each. In the pst, I made Vegan Quiche tartlets using a home-made spelt oil pastry & using soy cream in my tartlets! You can find the recipe: Here!
You can serve it with a nice simple side salad & dressing but I didn’t bother! π Yummmmmm!
Recipe : For 1 medium Quiche: 22.5 cm x 22.5 cm!
Ingredients:
* For the rest:
a vegan puff pastry, mine was organic & round
* For the filling:
1 cup (90Β gr) red bell pepper strips, seeds & white parts removed
3 filled cups + 1/4 cup orange chard, ( well pushed into the cups), (168 gr),well rinsed, pad dry, leaves & stems used, cut up into smaller pieces & leaves cut up into smaller pieces = 1 bunch!
1 cup + 1/2 Β cup (138 gr) of cleaned, cut up brown mushrooms
1/2 teaspoon dried Provençal herbs
Himalayan pink salt, in a grinder
black pepper
a fruity extra virgin olive oil
some knobs of vegan butter
2 fat garlic cloves, peeled & finely chopped
1 dried red chili pepper, stem cut off, cut up finely & use the seeds too!
1 cup + 1/2 cup (360 gr) of well-drained silken tofu ( instead of eggs!! )
Method:
1. Take an oven rack out of your oven & place a Silpat over it. Take your non-stick pastry tin & smear it all in with vegan butter. This means, the bottom, the sides all the way up & the removable bottom too. Place it on the Silpat. Preheat your oven for 10 minutes on 210Β°C ( 410 F).
2. Place a larger pan & heat up on medium high. Add some drizzles of that fruity evoo in it & swirl it around. When hot, add chopped garlic & chili pepper. Fry for a few minutes, stirring often, lower your heat if you need to. Now, add red pepper strips & cut up stems of your chard. Add some salt & 10 grins of black pepper. Stir often & fry until nearly al dente. This is about 8 minutes. Finally, add chopped chard leaves. Stir often & add a splash of hot water to the pan & place fitted loud on. Let the chard steam until al dente. Check seasoning again & place fitted lid on. At the same time, heat non-stick pan oh high heat. Add drizzles of olive oil & few knobs of vegan butter & heat up. When hot, add chopped mushrooms & 1/2 teaspoon of dried Provençal hens. Stir often & fry until cooked through & browned on all sides. This will take a few minutes. Add fried mushrooms to veggie mix & stir through.
3. Your drained silken tofu, check it agin. Pour the excess of water off & place the tofu in your Vitamix. Blend it together on high-speed until a bit thicker & really creamy. Place your veggie mix into a larger bowl & pour the Vitamixed tofu onto the veggie mix. Mix carefully with a spoon. Check the seasoning again.
4. Take your vegan puff pastry out of its package & roll it out & place with your hands it into your pastry tin. The pastry is round & my tin is square. Carefully push the sides & bottom of the pastry into the tin. Now, you see now that the cornersΒ are not covered in pastry. Trim off the excess of pastry on top of the sides & cut away & push with your fingers the extra dough into the sides & all up the sides too, something like this:
Finally, trim the excess of pastry on top of the rims & put it away. Prick the dough many times with the help of a fork. Carefully pour veggie-tofu mix all on top & all over the pastry. Spread it all evenly out with the back of a spoon. I added 10 grins of black pepper & 5 grins of grinned Himalayan pink salt over the surface top of the tofu mix. It will look something like this:
Place into the hot oven & bake for about 31 minutes. After 25 minutes, check it out. My puff pastry needed normally 35 minutes of baking in a 210Β°C oven. Check with your pastry instructions first! π With oven gloves on, carefully remove the wire rack out of the oven & place on your kitchen counter. Let the Quiche rest into the tin for 5 minutes. When cold enough to handle, carefully remove the upper tin with your hands.Β Then, remove the removable bottom.Β Use a palet knife! Do not use a knife!!Β Place it on a wire rack. When you are ready to eat the Quiche, place on a chopping board & cut into 4 pieces. Serve at once! because this Quiche was very delicious & even fantastic, we savored 2 pieces each. And it is not a very big Quiche either! π Enjoy! xxx
You can find this tasty quiche recipe also here on instructables!Β http://www.instructables.com/id/Do-you-want-a-slice-of-Vegan-Spiced-tofu-quiche/
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You always come up with the most interesting dishes Sophie π
I try to please you, Tandy! π
This piece looks wonderful, I’m sure it must taste wonderful as well!
Ooh yes! Very Yum yum, Dad!
Hoi Sophie,
Very interesting and the guiche looks amazing! I just want to taste a slice of that dish. Yummi…
Mamalou
Okay, sweet mom! ππ
I do want a piece! This looks terrific Sophie and my kids (always worried about their protein) would eat it too!
Okt doki, Tammy! Indeed silken tofu gives a lot of protein! ππ
Yes please is the answer. What a fabulous recipe… another to add to my tofu collection. Determined to get veggie teen to like it. Happy 2015 Sophie
Fabulous, Hey! I try to please, of course! ππ
Hi Sophie! Happy 2015 to you!
Love your quiche idea, never would have thought to use tofu in one!
Ooh yes instead of eggs, I thought, Why not?
I have a running vegan dinner party every month and a lot of chard from my garden in the freezer. Thanks for a great idea! I know what to make now π
Yayyyy,..that makes me smile,…a lot! Yipppiiieeee!
π
I’ll let you know how it turns out!
Okay! Enjoy. Xx
Love your quiche Sophie…great idea to use silken tofu!
I thought, let’s try this! Xx
What a great vegan quiche! I wish I could have a piece too. Thanks for sharing, Sophie.
You are welcome, sweet Angie! Xxx
Great work honey!!
Thank you, sweet Elaine! ππ
address please? π Always love a new tofu recipe!
Okay, sweety!.π
Wow sophie… Amazing dish
thanks so much, sweet Sonal! x
You bey
ππ
Bet
My second comment bit oh my gosh
Thanks!!!!! π
Gahh… I commented and it disappeared. Sigh!
The first comment said something like, well now, you sure do come up with some interesting recipes, not sure this is something I would enjoy, but my bestie is a tofu nut, I shall make for her and see what she thinks. Happy rest of week to you my friend. xo
I don’t know how that happened?
Great to hear that! π x
It looks so tasty!
I know! It really was & superb! You can’t taste stye baked silken tofu at all! x
I made your divine tasty quiche today & served it as a nice healthy lunch with e Seasonal side salad & simple dressing! The quiche was the star! xxx So delicious too, dear Sophie! xx
That makes me smile,… a lot! Yippieee!
I’ll take a slice of anything with a crust ;-)!
hahahahaha,…Good to know, Anne! x
What a creative idea!!! It turned out beautifully!
I thought so too, my dear friend! x
Hi Sophie. Just hopped over to check out your blog and immediately spotted something I love π — this looks so yummy! Will definitely go to my dinner roster when chard’s in season. Pinning!
Yeahhh! Thanks so much. ππ
A tofu quiche, what a great idea!
I throughout, let’ try this & it worked! π
Yum! This looks delicious! Will give it a try for sure!
Thanks so much, Diana! Enjoy! xxx
We made your delicious tasty quiche & loved it so much too!
It came out perfectly too! xxx
Thanks so much! That makes my day, sweeties! xxx
The answer would be yes! That looks amazing, Sophie!! xxx
Thanks so much, Sunny Happy, Fun & Culinary 2015!!! xxx
Wow, this would make an amazing brunch dish for guests!! I am going to bookmark this recipe… It sounds awesome!
thanks so much, sweet Koko! xxx
I made your lovely vegan quiche yesterday afternoon!
My husband & I loved it! It was fantastic even! xxx
Waw, glad to hear that! π x