Healthy WFPB (Whole Food Plant Based) Crustless Quiche! This crustless tofu quiche is full of veggies & flavor, without any eggs, dairy or gluten! Save some time (and extra calories!) by making this quiche crustless. With tofu & veggies as the base, this quiche is vegan, healthy, low carb and delicious! Hope you guys enjoy!
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✨ Some items from this vid:
Set of 9″ pans:
Unbleached parchment paper:
Black salt:
Vitamix (this is the one I have and I LOVE it!)
🌱 Crustless Tofu Quiche
1 leek (or sub 1 small onion)
1 1/2 cups mushrooms, chopped (about 6 pieces)
1 bell pepper
1 cup cherry tomatoes, chopped
2 cloves garlic
2 handfuls spinach (about 1 cup)
350g extra firm tofu
300g soft tofu
2 TBL nutritional yeast
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black salt (aka kala namak – this is what gives the quiche an “eggy” taste
1/2 tsp. paprika
Optional: pinch of turmeric (for color) & pinch of nutmeg
1/4 tsp. black pepper
2-3 TBL cornstarch (for a firmer texture, use 3 TBL) or arrowroot powder
Preheat oven to 350F. Sauté vegetables together, adding spinach and tomatoes last. Blend remaining ingredients in high speed blender until smooth. Add veggies to pan lined with parchment paper, and then add tofu mixture. (If it’s too many veggies, you can use less, or spread them across two pans and double the tofu mixture to make 2 quiches. More veggies can equal a more watery quiche, just FYI.) Bake at 350F for 40-45 mins until quiche is set (and firm) in the center. Let cool/rest at least 20 mins. before cutting. Enjoy!
Nutrition info for 1 serving (this recipe made 8 servings)
129 cals, 5.2g fat, 11.8g carbs, 10.7g protein
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Kala namak info for reference:
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