FROM THE ARCHIVES!
PREVIOUSLY FROM MY FORMER BLOG, CAKE MAKER TO THE STARS
VEGAN + GLUTEN-FREE / OIL-FREE / HIGH-PROTEIN
You’re familiar with Somer McCowan, her recipe site Vedged Out and her awesome book The Abundance Diet, right? If you’re not please head over ASAP and familiarize yourself with her wonderful recipes. They always turn out SO GOOD!
I am the biggest fan of Somer! She is the best badass babe and a most wonderful human and friend. I also love her tofu quiche recipe, which is basically a cheeseball recipe in pie form.
In fact the notes about her quiche from my former blog post say,
“I’ve been nommolating on Somer’s Tofu Quiche a bunch this holiday season. It’s perfect for cold weather and guests.
I’ve made three so far, the first with extra firm silken tofu (Mori Nu) and the last two with firm and extra firm water packed tofu from the dairy case They’ve all been very similar in texture, although I do prefer the quiche made from regular ol’ tofu. If you have a wimpy blender, you might want to start with the boxed tofu, ‘cuz it’s much easier to blend smooth with the cashews.
If you’re not a fan of tofu quiche but want to be, give Somer’s a try! It’s creamy and rich from the addition of cashews and has a little starch, which helps it set and gives it a super-great texture.
Somer’s delicious quiche with steamed broccoli and vegan shreds.
My favorite way to make Somer’s quiche is with vegan shreds mixed into the tofu and then sprinkled on top, too. So good! I also usually mix in chopped, steamed broccoli and a handful of wilted spinach or power greens.
The quiche can be seasoned however you like and with whatever fillings you desire, as long as you stay true to the original recipe and don’t stray from the tofu, cashews, nooch and starch.
If you want to keep this quiche gluten-free, I highly recommend the almond flour pie crust from My Quiet Kitchen. It’s my standard crust go-to, and I like that it’s also oil-free. It’s also a really no-fuss recipe that’s easy to handle and roll out. Most gluten-free pie crusts can be challenging to work with.
Somer McCowan's Best Tofu Quiche!
2
Ingredients
- 14 oz block extra firm tofu rinsed and drained
- 1/2 rounded cup unroasted cashews soaked and drained [see recipe notes]
- 1-2 tablespoons white wine
- Several dashes hot sauce to taste
- 2-4 tablespoons unsweetened vegan milk if needed
- 1/4 cup nutritional yeast flakes
- 2 tablespoons cornstarch, arrowroot or tapioca starch
- 1 tablespoon chickpea or white miso
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon mustard powder, or 1 teaspoon prepared mustard
- 1/2 teaspoon smoked paprika
- 2-3 cups chopped or shredded add-ins see recipe notes
- 1 single layer pie crust unbaked
Instructions
- Preheat oven to 400F.
- Into the jar of a blender add the tofu, cashews, wine and hot sauce and process until smooth. This goes pretty easily in a strong blender. However, if your blender is having a hard time, add a few tablespoons of the optional milk to help get things going.
- Add the nutritional yeast, starch, miso, baking powder, salt and spices. Blend until completely smooth.
- Transfer the tofu mixture to a bowl and stir in your chosen add-ins.
- Transfer the tofu mixture into the pie crust, and smooth the top with a spoon or spatula.
- Cover the pie edges with foil and bake for 40 minutes. Remove the foil and bake for 10 more minutes, until the crust is golden.
- Let cool for at least 30 minutes before slicing.
Notes
- There's not a lot of moisture in this recipe, so it can be a little challenging to get the cashews completely smooth using a blender. It helps a lot to either soak the cashews in water the night before, or in boiling water for about 20 minutes.
- Add a couple tablespoons of milk, if your blender is struggling to smoothly process the ingredients.
- I usually add about 2 cups steamed and chopped broccoli and 1/2 cup vegan shreds.
- Be aware, if you use smoked paprika, which you should because it adds great flavor, your quiche will have a salmon tinge from the spice.
- Other ideas for fillings include: chopped artichoke hearts, onion / shallot, tomato, julienned greens, pre-cooked sausage, scallions or other fresh herbs.
I’m hoping to build the recipe section of this site to be a mix of new and old recipes you may have seen before. I want my best recipes culled from my old projects to have a place where I can access and share them easily, and I want a place for new recipes, too!
Click here to learn more about the kinds of recipes I create.
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