Silken tofu, when blended takes on a creaminess that easily replaces egg to be able to replicate your favourite quiches in a plant-based version. Commercial puff pastry is a perfect shortcut for the crust. Commercial puff pastry is often vegan, but definitely confirm the ingredient list on your favourite brand. Onion jam is usually served as part of a cheese platter and can be found at most supermarkets. It adds a tangy and sweet flavor to the pastries.
Feel free to modify the vegetables based on what you have on hand.
To make the roasted garlic, slice off the tip of a full garlic clove. Drizzle over 2 tsp or so of olive oil and salt. Wrap in foil and bake at 350/180 for 30 minutes or so.
Recipe
Individual vegan tofu and onion jam quiches
Ingredients
- 1 block extra firm silken tofu, pressed
- 2 Tbsp nutritional yeast
- 2 Tbsp sun-dried tomatoes in oil (divided)
- 1 Tbsp oil from sun-dried tomatoes
- 1 small onion, chopped
- 1 handful spinach or kale, chopped
- 4 cloves roasted garlic or 1 clove fresh garlic
- 1/2 cup black or green olive or mixed
- 2 sheets puff pastry, defrosted
- 4 Tbsp onion jam
- 3 sprigs fresh thyme
- salt and pepper
Instructions
- Cut each puff pastry sheet into 4 squares or to fit your muffin tins. Press into each cup
- Place tofu, 1 Tbsp of the sun-dried tomato oil and nutritional yeast in a mini processor and blend until smooth. add salt and pepper
- In a medium frying plan, saute onion and sun-dried tomato in remaining 1 Tbsp sun-dried tomato oil for 2 minutes or until onion is translucent. Add in spinach and cook for 1 more minute. Set aside.
- In a mixing bowl, stir vegetable mixture into the tofu mixture.
- Fill each pastry shell until half full. Swirl 1/2 Tbsp onion jam into each of the 8 quiches. Sprinkle with olives and fresh thyme.
- Bake for ~20 minutes at 350/180 until set and pastry is golden brown.
Leave a Reply