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Although I tend to not use tofu in a lot of recipes (vegans don’t all eat just tofu, in fact I rarely do)… there certainly are places where it is just what the nutritionist/chef ordered. Namely, eggs. Savoury brunches were definitely a thing I always enjoyed, and still do now from time to time. So those classic egg dishes, they kind of take on a new twist via soy. But yes, this eggless quiche is starring tofu.

This plant based quiche may fool anyone into thinking its eggs, but regardless of that, it is truly just as delicious as any huevo variety. I made this recently for mothers day brunch ( i always associate these sorts of dishes with moms) and it was very well received. I mean what could she say, she’s my mom? But in truth, me and the old ball and chain eat this any time of the day. You can also switch up the ingredients to keep it as seasonal as you would like. Which is always a great idea for your body. I developed this recipe off of Angela Liddons, Oh she Glows recipe and made the crust Gluten free, and even more important, more heart healthy with mama in mind.

This recipe is protein dense, a good source of healthy phats, and is light and nutritious…

bam. or boom. yeah wtf…if emerill is going to bam, i’m totally going to BOOM…




vegan, glutenfree



  • 1 Tbls flaxmeal with 3 Tbls water mixed (this is your flax egg)
  • 1/2 cup almonds ground to course flour
  • 1/2 cup cooked quinoa
  • 1 cup GFree Oats ground to flour
  • 2 tsp coconut oil
  • 1/2 tsp of himalayan salt
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • or sub in any other fav herbs


  • 14 oz block of Firm Tofu
  • 1 tsp coconut oil
  • 1 yellow onion minced
  • 3 cups of mushrooms sliced, i used a mix
  • 1/2 cup fresh chives
  • 1/2 cup fresh basil
  • 1 cup spinach
  • 1 cup grape or cherry tomatoes
  • 1/2 cup asparagus chopped
  • 3 Tbls Nutritional yeast
  • 1 tsp salt & p
  • fresh herbs


Preheat oven to 350

lightly grease a 10″ tart pan

Drain your tofu and apply pressure with a weight to release extra moisture from it. Let it sit while you prep the crust.

Crust: prepare your “flax egg” whisking together in a small dish and set aside for 10-15 to thicken

In your food processor or blender, blend together your nuts, oats and anything that needs grinding and place in a medium bowl.

Combine all crust ingredients together and add in the flax egg. Mix by hand until thoroughly combined and dough is mostly formed. You can add water into the dough a tsp at a time until dough will stick together between fingers.

Place in pan and spread evenly with the heel of your palm creating a nice shell. Fork holes in the crust and place in the oven for 13-16 minutes or until lightly golden brown. Remove and let cool.

Increase oven temp to 375

Place tofu in the blender and process until smooth. You can add in a non dairy milk if you are having trouble reaching a smooth consistency.

In a medium pan add oil, and onion and garlic over medium heat for a few minutes. Then add in the mushrooms and cook until water cooks off. Prob between 10-13 minutes. Add in your grape tomatoes, spinach, asparagus, nutritional yeast, herbs and salt & p. Taste to check seasoning.

In a bowl combine the saucepan mixture with your tofu. Spoon evenly into your crust and smooth out.

Bake quiche uncovered for 35 mins, the quiche should be firm to the touch. Each oven is different so you may always need more or less time.

Let cool for 15-20 before cutting.


Makes awesome leftovers. You’re welcome 😉

This plant based quiche may fool anyone into thinking its eggs, but regardless of that, it is truly just as delicious as any huevo variety.

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