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Crustless Quiche

Sweet Potato and Kale Tofu Crustless Quiche

Makes 1 quiche
Prep Time 15 minutes
Cook Time 36 minutes
Servings 4 servings


  • 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.