How to make:
Vegan Caprese Quiche
Serve this Vegan Caprese Quiche as a savory breakfast option full of plant protein thanks to chickpea flour and tofu! The seasonal tomatoes and basil make this a delicious, wholesome summer meal. (gluten-free)
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Author:
Yield:
6 1x
Ingredients
- 2 medium tomatoes
- 1 cup spinach or kale, chopped
- ½ cup fresh basil, thinly sliced and packed
- 1 12.3-ounce package silken tofu
- 1 cup chickpea flour
- 1/4 cup nutritional yeast
- 2 tablespoons soy sauce
- 1 teaspoon ground thyme
- 1 teaspoon ground oregano
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kala namak (black salt)*
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350F. Lightly grease a medium cast iron skillet.**
- Dice 1 tomato; add to a large bowl along with spinach and basil. Thinly slice the remaining tomato.
- In a food processor or blender, add tofu, chickpea flour, nutritional yeast, soy sauce, thyme, oregano, turmeric, salt and pepper. Blend until smooth.
- Pour the tofu mixture into the large bowl with the vegetables; stir to combine. Pour the mixture into the skillet. Top with sliced tomatoes.
- Bake for 40 minutes. Remove; set aside for 10 minutes before serving.
Notes
*This gives the quiche a real eggy flavor. If you don’t have kala namak, you can use regular salt.
**I used a 9-inch cast iron skillet, but I think it would also work in a skillet that is a little bigger. You can also use a glass pie dish.
Find it online: https://www.emilieeats.com/vegan-caprese-quiche/