Tofu Quiche with Broccoli Recipe

Tofu: The base of the quiche, providing a creamy texture and protein.

Broccoli: Adds a fresh, crunchy element and a boost of vitamins.

Non-dairy milk: Helps to blend the tofu and create a smooth mixture.

Nutritional yeast: Adds a cheesy, nutty flavor without any dairy.

Garlic powder: Enhances the overall flavor with a hint of garlic.

Onion powder: Adds a subtle onion flavor to the quiche.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a touch of heat and depth to the flavor profile.

When preparing the tofu mixture, ensure that the tofu is well-drained and crumbled finely. This will help achieve a smoother texture and allow the non-dairy milk and seasonings to blend more evenly. Additionally, lightly steaming the broccoli before folding it into the mixture can enhance its tenderness and flavor, ensuring it cooks perfectly within the quiche.

• tofu - Substitute with chickpea flour: Chickpea flour can create a similar texture when mixed with water and baked, making it a good alternative for those avoiding soy.

• broccoli - Substitute with spinach: Spinach provides a similar nutritional profile and can be used to maintain the green color and health benefits.

• non-dairy milk - Substitute with coconut milk: Coconut milk offers a creamy texture and rich flavor, making it a suitable replacement for other non-dairy milks.

• nutritional yeast - Substitute with miso paste: Miso paste can provide a similar umami flavor, though it will alter the texture slightly.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more robust flavor, though it may need to be sautéed first to mellow its intensity.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can offer a similar flavor profile, though they will add a bit more texture to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with additional umami notes, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma, making it a good alternative.

• Allow the tofu quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the quiche soggy.
• Once cooled, cover the pie dish tightly with plastic wrap or aluminum foil. Alternatively, transfer individual slices to airtight containers.
• Store the covered quiche in the refrigerator for up to 4 days. For best results, place it on a middle shelf where the temperature is most consistent.
• To reheat, preheat your oven to 350°F (175°C). Place the quiche or slices on a baking sheet and cover loosely with foil to prevent drying out. Heat for 10-15 minutes or until warmed through.
• For freezing, wrap the cooled quiche tightly in plastic wrap, then in a layer of aluminum foil. This double wrapping helps prevent freezer burn.
• Label the wrapped quiche with the date and contents before placing it in the freezer. It can be stored for up to 2 months.
• To thaw, transfer the quiche from the freezer to the refrigerator and let it thaw overnight. Avoid thawing at room temperature to maintain food safety.
• Reheat the thawed quiche in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through. Cover with foil if necessary to prevent over-browning.
• For a quicker option, individual slices can be microwaved. Place a slice on a microwave-safe plate and cover with a microwave-safe lid or another plate. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover tofu quiche on a baking sheet or in an oven-safe dish.
  3. Cover it loosely with aluminum foil to prevent it from drying out.
  4. Heat for about 15-20 minutes, or until warmed through. The quiche should be heated evenly and the top should regain some of its golden color.

• Microwave Method:

  1. Place a slice of the tofu quiche on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. If needed, continue heating in 30-second intervals until warm.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or non-dairy butter to the skillet.
  3. Place the tofu quiche slice in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through to ensure both sides are warmed and slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the tofu quiche slice in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn’t overcook. The air fryer will give the quiche a nice, crispy texture.

• Oven: Preheat to 375°F (190°C) to bake the quiche until golden and firm.

• Mixing bowl: Use to combine the crumbled tofu, non-dairy milk, nutritional yeast, garlic powder, onion powder, salt, and black pepper.

• Whisk: Helps to mix the tofu and non-dairy milk mixture evenly.

• Spatula: Fold in the chopped broccoli gently into the tofu mixture.

• Pie dish: Pour the tofu and broccoli mixture into this dish for baking.

• Measuring cups: Measure out the non-dairy milk and chopped broccoli accurately.

• Measuring spoons: Measure the nutritional yeast, garlic powder, onion powder, salt, and black pepper precisely.

• Knife: Chop the broccoli into small, bite-sized pieces.

• Cutting board: Provides a safe surface to chop the broccoli.

• Cooling rack: Place the baked quiche on this to cool for a few minutes before serving.

Prepare ingredients in advance: Chop the broccoli and crumble the tofu the night before to save time.

Use a food processor: Quickly blend the tofu mixture with a food processor for a smoother consistency.

Preheat the oven early: Start preheating your oven before you begin mixing ingredients to save waiting time.

Use pre-chopped broccoli: Buy pre-chopped broccoli to cut down on prep time.

Line the pie dish: Use parchment paper to line the pie dish for easy cleanup.