Tofu Quiche with Broccoli


Dish Type: 
Difficulty Level: 
Diet Type: 
Recipe Source: 
Miranda, Nasoya Staff
Recipe Rating: 
  • 1 pkg Nasoya Firm tofu, drained
  • 1 (9 inch) unbaked 9 inch pie crust
  • 1 pound broccoli, chopped
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • ½ cup soy milk
  • ¼ teaspoon Dijon mustard
  • ¾ teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 tablespoons grated Parmesan (vegan available) cheese or nutritional yeast
Preparation Method: 

Preheat oven to 400 degrees F. Bake pie crust in preheated oven for 10 to 12 minutes.

Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain. Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through.

In a blender combine tofu, soy milk, mustard, salt, thyme, parsley and Parmesan cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust. Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.

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