For the crust
- 2 cups Almond flour (meal)
- 1/4 cup Olive oil
- 1/4 tsp Salt
- 1 tsp dried Thyme
For the tofu filling
- 1 block extra firm tofu (with water squeezed out)
- Handful Fresh basil
- Salt & pepper
- 1 tsp Tamari (or soy sauce, or liquid aminos)
- 2 tbsp Nutritional yeast
For the sauteed vegetables
- 3 -4 cloves garlic (minced)
- Vegetables like mushrooms, greens, broccoli, etc
- 1/3 cup Onion
Preheat oven to 400 degrees. Start with preparing the crust: mix the almond flour, olive oil, salt, and thyme in a bowl, until combined. Press the resulting mixture into a lightly greased pie/cake pan, making sure it is evenly spread out and covering all of the bottom and about 1 inch of the sides. Bake the crust for about 15 minutes, or until lightly golden.
While the crust is baking prepare the tofu filling and vegetables. For the filling, place the tofu, basil, salt & pepper, tamari sauce, and nutritional yeast in a food processor. Pulse until it is smooth and creamy, adjust the taste to your liking. Set asides in a bowl.
Next, chop the vegetables and onions into small pieces. In a skillet, heat a bit of oil and then saute the garlic for 1 minute. Add the onions and saute for 5 minutes until they start becoming translucent. Then add the mushrooms, greens, or other vegetables, and saute until they are all just about cooked (~3-4 minutes). Turn off gas and let the veggies cool for a few minutes.
Then add the sauteed vegetables to the tofu mixture, and pour the entire filling into the baked crust. Top with an even sprinkle of vegan cheese if you would like.
Bake for 40 minutes, or until the quiche is lightly brown/set. Allow it to cool for about 10 minutes, then cut in slices and serve. Enjoy your meal!