I’m sure some of you may wonder as to why I never have recipes with/using tofu. Personally, I’m not a huge fan of it. Granted it’s about as cheap as food can possibly be – without being free of course. So I’m trying to branch out with trying a few variations of dishes using it. It’s great for budget conscious people looking to get the best bang for their buck. Literally, a twelve ounce package of organic tofu is $.99 at my local grocer (even less on sale sometimes). Any who, I’ve found that if I press it and then marinate or bake with other strong herbs/spices, it’s not too shabby.
I do absolutely adore this recipe though. So if you’re not a fan of tofu, I recommend trying this out and seeing what you think afterwards. Hope you enjoy!
Potato Crusted Eggless Veggie Quiche
Yield 24 mini
- 12 oz. block of Tofu (medium/firm, pressed)
- 1/2 Red Potato (medium size)
- 4 Asparagus Spears (thin, diagonally sliced)
- 1/3 Yellow Squash (diced)
- 1/4 cup Onion (any you prefer, I used yellow)
- 2 tsp Nutritional Yeast
- 1 tsp Pink Salt
- 1/2 tsp Turmeric (for color)
- 1/2 tsp Garlic Powder
- 1/2 tsp Herbs de Provence
- 1/4 tsp Paprika
- 1/8 tsp Black Pepper
- Fresh Green Onion (to top)
- Cherry Tomatoes (sliced, to top)
- Preheat your oven to 425 degrees F
- Open your tofu package and wrap in a few paper towels, lay a book or flat heavy object on-top and press for 10 minutes.
- Cut your medium potato using the thinnest setting on your mandolin or finely slice with a knife.
- You're then going to place these slices in a bowl with salted cold water. This helps remove the starches and crisps up the potato better. I swear by it.
- Lightly grease a mini cupcake pan with coconut oil.
- Drain, rinse and drain again your potato slices. Lay them out on a clean dish towel and pat dry.
- Place one in each cup and press it down gently to create a cup at the bottom.
- Bake for 8-15 minutes depending on thickness. You want them to be crisp, not too dark or burnt - they're cooking more again later. Set them aside to cool down and crisp up more.
- Unwrap your tofu and portion out all your spices.
- In a high-speed blender or food processor, combine your tofu with all the spices and onion (minus the veggies and what's being used to top off the finished product).
- Let this blend till smooth and fully combined. It should look a bit like deviled eggs.
- Set that mixture aside in a medium bowl.
- Wash and thinly slice/dice any veggies you'd like to add. I used asparagus and yellow squash.
- Fold your veggies into your tofu mixture and portion out evenly into your mini cupcake tins lined with the potato crust made earlier.
- Place this in your oven set at 400 degrees F and bake for about 30 minutes. The tofu will marinate with all those spices, then everything will firm up and crisp a bit. You can broil it all off for a couple of minutes if you'd like even more crispness to these quiches.
- Let rest for 2-3 minutes, place on a large platter and cover with fresh onion and cherry tomato slices.
- Serve warm, enjoy!
Store extras in your freezer for up to 2 months.