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Cherry Tomato Tofu Quiche with Tortilla Crust

Are you ready to wow some jaws off at those holiday parties and gatherings? Make this adorable but sneakily easy tofu quiche! It's eggless, dairy-free, perfectly silky and savory with a crispy thin tortilla crust, and to top things off, cute cherry decorations that are fashioned out of cherry tomatoes and basils. 


In my experience, the biggest challenge in creating a perfect vegan quiche out of tofu is the texture. You expect the fillings to be "eggy" and jiggly in the middle but at the same time, you don't want to make it too soft and wet, the quiche needs to hold its shape when you cut into it and serve each slice.


The secret to achieving an eggless quiche that's both creamy AND sturdy? By utilizing and mixing tofu of different firmness! I used two types of tofu - silken and extra firm. The extra firm tofu provides the structure the quiche needs to stand and survive the cutting and the soft silken one keeps the moisture and the velvety, jiggly texture.


If you try this recipe please let me know how you like it! You can find me on Instagram @veganbunnychef where I post more frequently. 

INGREDIENTS:

16 ounce extra firm tofu, usually 1 block
8 ounce  silken tofu, 1/2 block
1/2 cup chopped broccoli
1 medium carrot, chopped
1 small sweet onion, diced
8 oz baby bella mushroom, chopped
1 teaspoon balsamic vinegar
1/2 tablespoon soy sauce
1/2 tablespoon coconut amino
1 tablespoon tomato paste
1/2 tablespoon nutritional yeast
2 teaspoon garlic powder
1 teaspoon turmeric
1/2 cup oat flour
1 tortilla

Garnish:
Cherry tomatoes, halved
Fresh basil

TO MAKE:

- Preheat oven to 375F;
- Sauté onions with some olive oil till translucent, add broccoli and carrots, cook till soft, then add the mushroom;
- Season with soy sauce and balsamic vinegar, continue to cook till all liquids are absorbed and almost gone, turn off heat set veggie aside;
- Transfer both kinds of tofu into a processor, add oat flour, nutritional yeast, garlic powder, turmeric, and tomato paste, blend till silken smooth;
- Fold in the sautéed veggies and stir to combine well;
- Brush a 9-inch quiche pan with a little oil, push down one tortilla to cover the bottom and the sides, you can also cut the tortilla in halves to fit and cover the pan better;
- Pour in the tofu mixture and smooth it out;
- Cover the edges with aluminum foil to prevent burning;
- Bake for 35 - 40 minutes till the center is set, let it stand for at least 10 minutes before serving, this step is crucial for letting the structure firming up before you cut into it;
- Garnish with halved cherry tomatoes and fresh basil to create "cherry" decor!

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