Ordinarily I wouldn't have added cauliflower to a vegan breakast quiche (or technically a tofu fritatta or a crustless quiche), but a trip to the farmer's market yielded me a huge bag of fresh organic cauliflower. The result was this incredibly delicious and filling tofu quiche recipe, which disappeared rather quick! If you like vegan eggless and crustless quiche recipes, try this one with spinach and cauliflower. It's fantastic!
Ingredients:
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 2 cups fresh spinach
- 1/2 cup cauliflower, chopped small
- 1 package firm or extra-firm tofu
- 1 package silken tofu
- 3 tbsp soy sauce
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Preparation:
Pre-heat oven to 375 degrees and lightly grease a pie dish.
Sautee onions, garlic in olive oil for 2-3 minutes, then add cauliflower. Heat for another minute or two, then add spinach and heat until wilted. Allow to cool, removing any extra moisture.
Blend or mash together the silken and firm tofu together with soy sauce, nutritional yeast, garlic powder, salt and pepper until smooth. Gently fold in the cooked vegetables, then transfer to baking dish.
Bake for 35-40 minutes, or until set.
Remove from oven and allow to cool slightly before serving; this will help the vegan fritatta set and not fall apart when cut into.
