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You are here: Home / Recipes / Potato Crusted Eggless Veggie Quiche

Potato Crusted Eggless Veggie Quiche

January 25, 2014 by Margaret 7 Comments

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 Mini Tofu Veggie QuichePotato Crusted Mini Tofu Veggie QuichePotato Crusted Mini Tofu Veggie Quiche

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Potato Crusted Eggless Veggie Quiche

Prep 15 mins

Cook 45 mins

Total 60 mins

Author Margaret

Yield 24 mini

Ingredients

  • 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)

Instructions

  1. Preheat your oven to 425 degrees F
  2. 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.
  3. Cut your medium potato using the thinnest setting on your mandolin or finely slice with a knife.
  4. 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.
  5. Lightly grease a mini cupcake pan with coconut oil.
  6. Drain, rinse and drain again your potato slices. Lay them out on a clean dish towel and pat dry.
  7. Place one in each cup and press it down gently to create a cup at the bottom.
  8. 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.
  9. Unwrap your tofu and portion out all your spices.
  10. 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).
  11. Let this blend till smooth and fully combined. It should look a bit like deviled eggs.
  12. Set that mixture aside in a medium bowl.
  13. Wash and thinly slice/dice any veggies you'd like to add. I used asparagus and yellow squash.
  14. Fold your veggies into your tofu mixture and portion out evenly into your mini cupcake tins lined with the potato crust made earlier.
  15. 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.
  16. Let rest for 2-3 minutes, place on a large platter and cover with fresh onion and cherry tomato slices.
  17. Serve warm, enjoy!

Notes

Store extras in your freezer for up to 2 months.

Courses Appetizer

Cuisine Vegan

 

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Filed Under: Recipes Tagged With: appetizer, baked, clean., easy, food, fresh, gluten-free, healthy, mini, protein, quiche, Recipe, tofu, vegan, veggie

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Reader Interactions

Comments

  1. alisha

    January 25, 2014 at 8:19 am

    Can I leave out the nutritional yeast? Or will it change the recipe? Will I lose out on a health benefit?

    Reply
    • PlantStrongVegan

      January 26, 2014 at 10:08 am

      Absolutely! I just added it for a bit of cheesy flavor. It shouldn’t change much of anything, it’ll still be great πŸ™‚ you could honestly just fold in vegan cheese if you’d like. Nutritional yeast is potent stuff that packs a bit of b-complex and some have b12. It’s got all 18 complete amino acids and it’s naturally free of dairy, soy, gluten, sugar and contains no animal products.
      I love using it to aid my lifestyle. Most vegans have to take b12 or b complex in supplement form, but add a bit of nutritional yeast into the mix and you’re covered πŸ™‚

      Reply
  2. Molly

    January 25, 2014 at 9:06 pm

    These look really good! I’m not a super big fan of tofu but I like to eat it from time to time, so I’ll be trying this out. Thanks for the recipe!

    Reply
    • PlantStrongVegan

      January 26, 2014 at 10:11 am

      Thanks Molly! I’m not either, but I find if I add in a good amount of seasonings and onion – it’s great! I think the trick with good tofu truly is pressing it. Getting out all that excess water let’s the tofu soak up all the seasonings πŸ™‚

      Reply
  3. Danielle

    July 5, 2014 at 8:45 am

    Could these be frozen? I am having a party and would like to make them ahead of time and freeze. Thanks.

    Reply
    • PlantStrongVegan

      July 6, 2014 at 12:58 pm

      Absolutely! Just reheat in the oven at a lower temperature till heated through or let thaw out and crisp back up at 415 degrees for 15-20 minutes. Hope you enjoy and have a great party!

      Reply

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