After I went vegan, one of the biggest changes for me was no more omelettes on a Saturday morning. You know the ones I'm talking about: fluffy, cheesy and jam-packed with your favourite filling. I adjusted to not eating eggs pretty quickly, but I always missed those omelettes.
Quiche is not exactly the same thing but it's just as satisfying, especially when made with tofu. I've previously posted my recipe for chickpea flour frittata which is quick and easy and fills the egg-shaped hole in my life. This quiche, however, is like frittata on steroids. It's richer and creamier with a more egg-like texture, and it's full of protein, calcium and iron. If that's not enough, this recipe adds pyllo pastry on top for a crispy crunch.
- 350g extra-firm tofu, drained
- 2 tbsp nutritional yeast
- 3 tbsp hummus
- 3 tsp chopped garlic
- 1 tsp soya sauce
- 1/2 tsp turmeric
- Salt and pepper to taste
- Olive oil
- 1 tbsp sundried tomato pesto (or use chopped sundried tomatoes)
- 1 small onion, chopped
- 300g mushrooms
- 2 handfuls of kale leaves
- 5 sheets of phyllo pastry
- Preheat the oven to 180 degrees.
- Add the tofu, nutritional yeast, soya sauce, hummus, turmeric, salt and pepper to a blender and blend until smooth. Add a touch of water if necessary to get the consistency of hummus.
- In a pan, saute the onion in olive oil on medium heat and once it is translucent, add the garlic. Cook for a further minute or two then add the mushrooms. Cook for another 4 or 5 minutes before adding the pesto and kale leaves. Season as you go with lemon juice, salt and pepper.
- Once the veggies are cooked and the tofu mixture is blended, combine the two in a greased casserole dish. Season if necessary.
- Layer the phyllo sheets on top of the quiche, scrunching them up as you go - the messier it looks, the better!
- Bake for 40 to 45 minutes or until the filling is firm and phyllo is golden brown and crispy. Allow to cool 10-15 minutes before serving.