This recipe is yet another example of why tofu is so amazing! Tofu can take on just about any flavor you could imagine and when blended, it has the perfect, smooth consistency! This Spinach and Tofu Quiche is super easy to make, it is flavorful, filling, and can be enjoyed hot or cold.
Ingredients:
2 cups baby spinach
1 tsp dried parsley
2 tsp turmeric
salt & pepper to taste
1/4 cup nutritional yeast
880g firm or extra firm tofu, drained and pressed
1 tbsp breadcrumbs
275g puff pastry roll (most store-bought puff pastries are vegan, just make sure to check the ingredients list)
juice of half a small lemon
3 garlic cloves, minced
handful of cherry tomatoes, halved
Instructions:
To a food processor or blender, add the tofu, along with the nutritional yeast, turmeric, salt & pepper, lemon juice, dry parsley and blend until smooth. Stopping to scrape down the sides, as needed.
Add the minced garlic and spinach to a pan, cook until the spinach wilts. Once wilted, mix with the tofu mixture.
Lightly grease a 30cm wide round pan. Then place the thawed out puff pastry into the pan. Using a fork, poke holes in the bottom of the puff pastry and sprinkle on top your breadcrumbs. This is just to soak up any possible excess moisture from the quiche filling.
Transfer the filling mixture in the baking pan and spread it out evenly using a spatula.
Bake for 15-20 minutes. Let the quiche cool down for at least 10 minutes before serving, allowing it to firm up a bit so it is easier to cut.
Notes:
Leftovers can be stored in an airtight container in the fridge for up to 3 days!
Did you make this recipe? Tag me on Instagram @plantiful_life_ !
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