Tofu Quiche with Sweet Potato Crust

I think when most of us think of quiche we think of eggs, pastry, and some sort of pork product. It's certainly not something I would think of as a health food, but with a few tweaks, I've made it one! Breakfast can be tough to get right as a gluten free vegan. I've got pancakes down, but spent a long time looking for something savory that was also portable enough to travel. Below is my recipe for a faux-quiche made with tofu and black salt, a type of salt that imparts an uncanny egg flavor when used in dishes due to it's sulfurous qualities. I ordered mine on Amazon and think it's an essential item for every plant-based pantry. This recipe is easy to modify based on what you have in your fridge, so if you're trying to clear up some space this is a great recipe to throw together! This quiche saves really nicely and is easy to throw in Tupperware for a breakfast on the go or lunch.

One of the many reasons that I'm excited about this recipe is the protein content. Now that I'm back in the swing of ultra training, I'm having to think carefully about certain things. A peek into my brain with a smattering my thoughts:

Why did I sign up to do this again in the first place?

Who the heck came up with the term Fartlek? (the Swedes, it turns out.)

How many pairs of socks can I wear and still fit into my Hokas b/c it's freezing out?

Why am I running and struggling up this hill while the dogs appear to be walking with minimal effort?

Am I getting enough protein?

So there you go. I didn't say my brain was a linear place. And these are just my somewhat endearing thoughts not including the anxious portion of my brain that throws in questions like, "Did you turn the oven off after you took the quiche out of the oven? You didn't. Is the house burning down right now? It is. It totally is." Worry not, I did turn the oven off, the quiche lived to tell the tale, AND it provides a source of plant-based protein!

What You Need:

  • 2 small sweet potatoes, julienned or thinly sliced

  • One block soft tofu, cut into chunks

  • 2 tablespoons water

  • 2 tablespoons nutritional yeast

  • 1/4 tsp red pepper flakes

  • 1/4 tsp black pepper

  • 1/3 teaspoon black salt

  • One garlic clove or 1/4 tsp garlic powder

  • Whatever vegetables you have on hand, chopped. This one was: Broccoli, onion, mushroom, and zucchini.

Directions:

  • Preheat your oven to 375 degrees

  • Slice your potatoes or use your julienne, and layer the bottom of a pie dish, like so. No oil required.

  • In a food processor, blender or VitaMix, combine all of your other ingredients except the vegetables. You will need to stir several times until everything is fully combined into a dense batter.

  • Once everything is combined, scoop it out of the blender into a mixing bowl. Add whatever (raw) veggies you are using, and mix until everything is combined.

  • Carefully spoon this out over the sweet potato 'crust' then smooth out the top.

  • Bake in the middle of the oven for 45-60 minutes, checking regularly.

  • Leave this to cool and set for at least an hour in the fridge, or overnight if possible.

There you go! Between the texture and the flavor of the black salt, you will swear you're eating an egg-based dish. I don't have any unsuspecting people to feed this to, but if you do, let me know how it goes!


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