Veggie-Packed Vegan Quiche (Perfect for Brunch!)
"This plant-based quiche is loaded with sautéed vegetables and protein! Between the buttery, flaky crust and the eggy filling, you’ll forget that it’s made without dairy and eggs!..."
INGREDIENTS
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1 lb block firm tofu (lightly pressed*)
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2 tablespoons oil (any oil)
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½ large red onion (sliced, then chopped in half (or diced))
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1 cup halved cherry tomatoes
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4 cloves garlic (minced)
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¾ cup mushrooms (chopped or thinly sliced (272g), I used a mix of shiitake and baby Bella mushrooms)
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Salt and pepper to taste (for the veggies)
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2 cups fresh spinach (chopped or whole)
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1 cup vegan milk (any one works, ensure it is unsweetened)
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3 tablespoons nutritional yeast
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3/4 teaspoon sea salt
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¼ teaspoon black pepper
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1/4 teaspoon turmeric (for colour)
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2 teaspoons dried chives (or 1 1/2 tablespoons freshly chopped chives)
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½ teaspoon baking powder
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1 tablespoon vegan parmesan (optional)
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¼ teaspoon black salt (kala namak - totally optional**)
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