Hello, my chickpeas! This Vegan Tofu Quiche With Spring Veggies makes a perfect addition to any spring time brunch. It is simple to make, and has beautiful bright and vibrant flavors that highlight the spring produce perfectly.
Gather up your produce and get ready to bring this savory vegan breakfast dish to your next spring gathering!
Inspiration for Vegan Tofu Quiche
When it comes to breakfast, I used to always be a sweet breakfast girl. But in recent years I've found myself reaching for savory breakfast options more and more! Many traditional savory breakfast options are made from bacon, eggs, and other nonvegan ingredients. But luckily for me, this tofu quiche is an easy way to enjoy a savory breakfast made entirely from plants!
I also LOVE leaning into seasonal produce, so I decided to go with a spring vibe for this recipe! We are using leeks, asparagus, mushrooms, and even some sundried tomatoes for a bright and fresh flavor.
Obviously a traditional quiche is made from eggs, so this tofu quiche will not be the exact same. But it has similar vibes and satisfies that craving!
Ingredients
This recipe uses a lot of fresh spring produce for a ton of flavor! Our seasonings also bring out those spring flavors, and even add to the "egg" flavor of our vegan quiche.
- Mushrooms, leek, & asparagus: our main spring veggies! These are vibrant and bright, making them perfect for this tofu quiche.
- Garlic, chives, & dill: a little extra flavor to highlight our spring produce!
- Sun-dried tomatoes: the intense sweet-but-tangy flavor of these shines beautifully in our tofu quiche.
- Tofu & almond milk: the main base of our quiche. These blend up to be nice and smooth.
- Nutritional yeast, onion powder, turmeric, tahini, lemon juice, and garlic salt: all for a little more flavor boost! The nutritional yeast also adds some cheesy flavor, and the turmeric adds a tiny bit of color to our dish.
- Kala namak black salt: this has a natural "egg" flavor that works perfectly for this vegan quiche!
- Joyful Balance Easy Vegan Pie Crust: to hold everything together!
How to Make Vegan Tofu Quiche
Simply put, this recipe is a matter of blending tofu, mixing in sautéed veggies, pouring it into a pie crust, and baking. Full recipe at the bottom of this page, but here are the basics!
- Preheat oven to 350F.
- Remove pie crust from the fridge and let it sit for 5 minutes. Bake with parchment paper and pie weights for 15 minutes.
- Sauté the garlic, mushrooms, leek, and asparagus.
- Blend together the tofu, almond milk, tahini, lemon juice, and seasonings.
- Fold the sautéed veggies, chives, dill, and sun-dried tomatoes into your blended tofu mixture.
- Pour your filling into the pie crust. Bake on the bottom rack for 35-40 minutes. Let cool at room temperature and serve!
Tips & Tricks
This Vegan Tofu Quiche With Spring Veggies is delicious and flavorful. Here are some tips on how to best enjoy it!
- This would be the perfect addition to a brunch! Bring this to Easter, Mothers Day, Galentines Day, or any other brunch-vibe gatherings!
- The veggies in this quiche scream spring, but feel free to play around if you have other favorite veggies! Any veggie that you can sauté in step 3 could be tossed in! I think shallots would be an excellent addition.
- This tofu quiche reheats pretty well! If you have leftovers, feel free to microwave individual slices for easy breakfasts the next couple days.
- Loving this vegan breakfast recipe? You may also love my Tex Mex Tofu Scramble or my Vegan French Toast!
Enjoy!
📖 Recipe
Vegan Tofu Quiche With Spring Veggies
Ingredients
Veggies
- 4 cloves garlic - minced
- 1 cup mushrooms - sliced
- 1 medium leek - thinly sliced (dark green parts removed)
- 10 stalks asparagus
- 2 tablespoon chives - chopped
- 1 tablespoon dill - chopped
- ⅓ cup sun-dried tomatoes - chopped
Quiche Filling
- 1 block tofu - patted dry (not pressed)
- ¼ cup almond milk
- 2 tablespoon tahini
- 3 tablespoon lemon juice
- 3 tablespoon nutritional yeast
- 1 teaspoon onion powder
- ¼ teaspoon turmeric
- ¼ teaspoon Kala namak black salt
- ½ teaspoon garlic salt
Crust
- 1 recipe uncooked Joyful Balance Easy Vegan Pie Crust - (omit the optional maple syrup)
Instructions
- Preheat the oven to 350F.
- Remove your uncooked pie crust from the fridge (it should have chilled for at least 30 minutes). Let it sit out at room temperature for 5 minutes. Line the pie crust with parchment paper and fill it with pie weights. Bake for 15 minutes. (You can work on steps 3-5 while this bakes). Remove the crust from the oven. Carefully remove the parchment paper and pie weights. Set the crust off to the side until step 6.
- Heat a sauté pan over medium heat. Add a splash of water to prevent sticking, then add the garlic, mushrooms, leek, and asparagus. Sauté for 6 minutes, adding more water to prevent sticking as needed. Turn off the heat and set the sautéed veggies off to the side.
- In a high-powered blender, combine the tofu, almond milk, tahini, lemon juice, nutritional yeast, onion powder, turmeric, Kala namak black salt, and garlic salt. Blend until very smooth.
- Pour the blended tofu mixture into a bowl. Fold in the sautéed veggies, chives, dill, and sun-dried tomatoes.
- Pour the filling into the pie crust. Place the quiche on the bottom rack of the oven and bake for 35-40 minutes, or until the top looks slightly golden and the center is firm. (Optional: line the crust with a pie shield or foil for the first 15 minutes of baking to prevent the edges from getting crispy).Let the quiche cool at room temperature for 15-30 minutes before slicing. The longer it sits, the easier it will be to slice into it cleanly!
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your quiche-making ways.
Stay joyfully balanced!
Lisa Porter says
This was surprisingly delicious! Made it for Easter brunch yesterday and it was gobbled up.
Delaney Marie says
So glad it was a hit! Thank you for the kind comment!
Lainey says
Yes! I'm always looking for yummy quiche recipes!! Adding this to my list! 🤩🤩🤩
Delaney Marie says
Hope you love it!!
Sarah | Well and Full says
It's so great to make a quiche with tofu these days, especially with egg prices being so high! This recipe is perfect for vegans and non-vegans alike! 🙂