Egg and Dairy Free Vegan Tofu Quiche. Now Specific Results From Your Searches! This wholesome vegan quiche is packed with healthy vegetables, and a decadent pie crust- yet the recipe is entirely egg-free, dairy-free, and even soy-free (no tofu)! Not to mention that this veggie quiche has an extremely customizable filling and can be enjoyed at breakfast, brunch, lunch, and special occasions!

Which is basically a vegan crustless quiche made in muffin cups. After a couple trial and error, I cracked the code to the perfect dairy free eggless egg muffins. Plus, they make a great high protein vegan breakfast! You can have Egg and Dairy Free Vegan Tofu Quiche using 15 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Egg and Dairy Free Vegan Tofu Quiche

You need 1 of Really Easy! Basic Pie Crust (1 crust).
Prepare 1 small of clove ●Garlic.
It's 1 of to 2 stalks ● Green onions (or Japanese leek).
You need 1/3 cup of ● Broccoli (or vegetables of your choice - see Hints).
You need 1/3 cup of ● Shimeji or shiitake mushrooms.
Prepare 1/2 tsp of ● Dried rosemary.
You need 1 of ●Coarsely ground black pepper.
Prepare 1 of ●Olive oil.
Prepare 1 block of ◇ Firm tofu.
Prepare 50 ml of ◇Soy milk.
You need 1 tbsp of ◇ Katakuriko or kudzu starch.
Prepare 1 tsp of ◇ Sesame paste or tahini.
It's 1/4 tsp of ◇ Turmeric.
You need 1/2 tsp of ◇ Natural sea salt.
It's 1 tbsp of ◇White miso.

Ingredients for Vegan Egg Muffins Introducing my gluten free & vegan Quiche! It's the perfect summery dinner or lunch that goes with so many different types of meals. I personally love it served with a side salad and homemade chips! Options for the vegan quiche pie crust: I use puff pastry for my tofu quiche recipe and it's fabulous just check ingredients to make sure it's dairy free and contains no lard.

Egg and Dairy Free Vegan Tofu Quiche step by step

Make the Really Easy! Basic Pie Crust. Roll out thinly and line a pie plate with it..
Chop up all the vegetables marked ●..
(The ● ingredients) Heat oil in a frying pan, and saute the garlic. When it turns light brown, add the rest of the vegetables and saute. Season with black pepper..
(The ◇ ingredients) Measure out all the ◇ ingredients and mix well using a food processor or blender..
Preheat the oven to 375°F/190°C..
Put the mixed ◇ ingredients in a large bowl using a rubber spatula..
Add the sauteed ● ingredients to the bowl and mix together..
Pour the mixture into the pie crust. Smooth the surface..
Bake for 25 to 35 minutes at 355°F/180°C, until the top has turned a deep yellow color. Check on it while baking..
Take the pie out of the oven and leave for 10 minutes before eating. The filling is loose when warm, but firms up when cooled..

You could also use any pre-made regular, gluten free or home made pie crust. Spread the asparagus on top of the crumbled dairy-free cheese. In a blender, process the tofu, soy milk, nutritional yeast, ground cashews, cornstarch, dairy-free cream cheese, salt, freshly ground pepper, garlic powder, onion powder, and turmeric until smooth. Stir in the remaining crumble dairy-free cheese using a wooden spoon. Dense, high protein, shrink-wrapped tofu OR extra firm, water-packed tofu usually sold in a.