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Vegan Tofu Quiche With Potato Crust
A filling, protein-full savory vegan breakfast with a gluten-free hash brown crust.
Prep Time: 01:00
Cook Time: 01:00
3 russet potatoes (to equal cups grated)
2 t melted vegan butter (i use earth balance)
1 block organic extra firm silken tofu
2 tbsp nutritional yeast
3 tbsp hummus
salt and pepper, to taste
3 garlic cloves, minced
1 tsp turmeric
1/2 tsp dried sage
1/2 cup sliced mushrooms
1 leeks, thinly sliced, or medium onion
3/4 cup cherry tomatoes, halved
1 cup chopped broccoli
1Preheat oven to 450 degrees and lightly grease a 9.5 inch pie pan
2Grate potatoes and measure out 3 cups.
3Transfer to a clean towel or paper towels and squeeze out excess moisture. In a bowl, mix with melted butter and salt & pepper. Press into the pie dish going up the sides.
4Bake for 25 minutes or until golden brown all over. Set aside to cool.
5While crust is baking, prep veggies and garlic. Toss with 2 Tbsp olive oil and a pinch each salt and pepper and toss to coat. Place on a baking tray lined with parchment paper and add to the oven with the crust.
6Bake until well-roasted, which may be a few extra minutes longer than the crust.
7Remove from oven & lower heat to 375 degrees.
8Prepare tofu filling: add tofu to a food processor with nutritional yeast, hummus, spices, and salt and pepper. Blitz until smooth.
9Remove veggies from oven, and combine in a large bowl with the tofu mixture. Mix well and pour in to the prepared potato crust. Smooth the top.
10Place in the oven for 30–40 minutes or so, until golden brown and firm. If the crust edges begin to brown too quickly, loosely cover with foil.
11Let cool and enjoy!
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