This plant-based quiche comes together pretty easily and it’s delicious!
If you’re cooking for both plant-based eaters and omnivores, this is a great dish to add to a brunch menu. Make eggs for those who want them, but in my experience, the egg-eaters will also eat this one up! (Here’s a recipe for Swiss and Bacon Quiche for your meat and egg eating folks.)
I love quiche but have to admit that sometimes knowing I have to make a crust means I choose another dish altogether. This recipe allows me to have my quiche and not have to worry about a crust.
If you aren’t a fan of kale, you can use another leafy green for this recipe. Spinach works very well.
Cooking the sweet potato is a small “extra” step, but it’s easy if you use the microwave.
Sweet Potato and Kale Tofu Crustless Quiche
- 14 oz extra-firm or firm tofu
- 2 tbsp nutritional yeast
- 1 tbsp cornstarch
- 2 tbsp tamari or low-sodium soy sauce
- 1/2 tsp ground turmeric
- 1 small red onion chopped
- 1 garlic clove crushed
- 1 medium sweet potato cooked and chopped
- 2 cups greens chopped - kale, spinach etc.
- Drain the water off the tofu. Place tofu in the bowl of an electric mixer. Add the nutritional yeast, cornstarch, tamari, and turmeric. Mix until it’s creamy and well combined.
- In a skillet, cook the onion and garlic until the onion is soft. Add a bit of water if it sticks. Fold the cooked onion, sweet potato and greens into the tofu mixture. Pour into an oiled pie plate or ovenproof skillet. Bake at 375° for 35 minutes or until the center is firm and the top lightly browned. Let rest on the counter 5-10 minutes before cutting.
- Cook the sweet potato in any way you like. The microwave does a quick job of it.