Vegan - Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche Recipe - (4.4/5)
Vegan - Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche. Discover our recipe rated 4.4/5 by 17 members.
Keywords
- Vegan - Sun-dried Tomato
- Mushroom
- and Spinach Tofu Quiche
- recipe
- tomato
- spinach
- Fruits
- Vegetables and Other Produce
- vegetable
- Main Ingredients
- greens
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Cooking tools:
- Oven
- Tart pan
- Glass pie dish
- Kitchen towel
- Books
- Mixing bowl
- Fork
- Food processor
- Skillet
- Spoon
- Cooling rack
- Baking sheet
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Almond milk container
- Kitchen scale
- Whisk
Ingredients
- 1 tablespoon ground flax + 3 tablespoons water, mixed together
- 1 cup whole almonds, ground into flour
- 1 cup gluten-free rolled oats or buckwheat groats, ground into flour
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 tsp kosher salt
- 1 tbsp coconut oil or olive oil
- 1-1 1/2 tbsp water, as needed
- 1 block (14-oz) firm tofu
- 1 tablespoon coconut oil or olive oil
- 1 leek or yellow onion, thinly sliced
- 3 large garlic cloves, minced
- 3 cups (8-oz) sliced cremini mushrooms
- 1/2 cup fresh chives, finely chopped
- 1/2 cup fresh basil leaves, finely chopped
- 1/3 cup oil-packed sun-dried tomatoes, finely chopped
- 1 cup baby spinach
- 2 tbsp nutritional yeast
- 3/4-1 teaspoon fine grain sea salt
- Black pepper, to taste
- Red pepper flakes, to taste
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