Well this is something I've been wanting to try for a long time as I used to love quiche back in my vegetarian days and quite frankly have missed it. I've slightly been putting off trying this until I was feeling brave as the idea of a tofu quiche put me off. I'M SO GLAD I FINALLY MADE ONE! Do not let the idea put you off at all, it's slightly different from regular quiche but so delicious!
I am very selective with how I eat tofu, some ways it's lovely and others I can't stomach it. But this is really great, you wouldn't even guess it was made from tofu.
Here's the way I decided to make it - all ingredients are easy to obtain in the UK.
1 package of firm tofu (I always use 'Cauldron' brand. Best of all it's only a quid from Sainsburys)
1 head of broccoli
1 vine tomato
1 handful of spinach leaves
3/4 cup of raw cashews
1 teaspoon English mustard
1 teaspoon herbs de providence
1 teaspoon dill
1 teaspoon cumin
1 teaspoon onion salt
1 teaspoon sea salt flakes
Fresh ground black pepper
1 package of your favorite vegan pre made or home made pastry
Toffuti Cream Cheese in Original (optional)
Even though there are quite a lot of ingredients here this is pretty easy to make with the help of a food processor. If you don't have one it's still possible to mash ingredients together but it most likely won't taste as good as it wont be combined as well.
First off take a 9" pie dish or similar and line with pastry. Use a fork to poke all over base to stop it from rising. Bake at 180 degrees for ten minutes then remove and set aside.
Cut up broccoli into small pieces and boil in pan until soft.
Place cashews in food processor and pulse until crumbs. Dry off your tofu and break up into the bowl, add mustard and process.
To the food processor add all the spices and salt. Grind plenty of black pepper into the mixture also. Once broccoli is ready drain and add half to the food processor and pulse until smooth.
Scoop mixture from processor into a bowl and add the rest of the broccoli. Mix together well then spoon into the pastry base and smooth top. Add your spinach leaves and slice tomato on top. If using the vegan cream cheese add a few teaspoons across the top and cover these with the spinach.
Bake for 40 minutes at 180 degrees. YUM!