This easy vegan tofu quiche is wonderfully eggy, cheesy, savory, and satisfying thanks to high-protein tofu. Made with just 11 ingredients, it's easy to customize with a variety of veggies and plant-based meats! Enjoy it crustless for super easy prep or with our popular gluten-free vegan pie crust.
Sometimes you want a simple (yet schmancy), healthy (yet tasty), eggy (yet vegan) quiche! Am I right? This Crustless Vegan Tofu Quiche is my favorite way to satisfy a quiche craving!
I think you'll also love it because:
- it's made with just 11 easy-to-find ingredients
- prep is easy (sauté, blend, bake)
- tofu quiche is flavorful and satisfying without being greasy and heavy like traditional quiche
- vegan quiche is perfect any time of day
- and leftovers taste amazing!
I love reheating a slice for quick weekday lunches.
Why Tofu is a Great Egg Replacer
In my pre-vegan days I was a huge fan of eggs. Always had been. Scrambled, hard boiled, fried, in frittatas and breakfast casseroles, all of it.
To quote the late Anthony Bourdain, I was a total egg slut! I actually really liked the consistency of eggs, which means I LOVE the texture of tofu. I seriously do, and even after all these years I'm still amazed how much tofu reminds me of eggs.
This vegan quiche recipe keeps things simple using only tofu plus a bit of water for the eggy consistency. I've experimented with a combination of chickpea flour and tofu before, and found that I don't like it as much as a pure tofu filling.
Chickpea flour can sometimes taste bitter, which detracts from tofu's natural egg-like flavor. It also makes the texture more dense, instead of fluffy like eggs, and doesn't help as much with binding as you might expect.
Related: the next time you're looking for something similar to vegan quiche that will feed a crowd, be sure to try this vegan breakfast casserole!
Ingredients
- tofu - for this recipe look for extra-firm or super-firm tofu. We will compensate for the differences between the two with the amount of water added to the food processor. Tofu is usually found in a refrigerated section near the produce.
- vegetables - I used onion, mushrooms, asparagus, and garlic (because it was asparagus season when I first shared this recipe). But you can easily substitute veggies based on your preferences or to use up whatever you have on hand.
For example, small broccoli florets have a similar cook time to asparagus, so that's an easy swap. Baby spinach is another great option. Just remember that leafy greens cook down a lot so you'll need to start with more volume (about 4 cups).
Swiss chard or dino kale would also be a beautiful, healthy addition to your quiche. Be sure to chop the greens into bite-sized pieces. - cheese - I like a mild vegan cheese in this quiche, something like mozzarella or provolone. You can use pre-shredded, a block (like Violife Mature Cheddar), or vegan cheese slices.
- nutritional yeast - adds a subtle savory and cheesy flavor to the tofu "egg."
- tamari (for gluten-free) or soy sauce
See the recipe card below for amounts and full instructions.
How to Make Vegan Quiche With Tofu
- Sauté the veggies until fork tender. This is also where we season the veggies with delicious dried thyme, onion powder and a pinch of salt.
- In a food processor combine the tofu, tamari (or soy sauce), and nutritional yeast. Drizzle in the water and olive oil, and blend until smooth. Add the cheese and pulse to combine. Spoon into the pan with the vegetables and stir to combine.
- Now transfer the quiche mixture into the prepared pie plate, and bake at 350 degrees F for approximately 30 minutes. Let stand 15 minutes before slicing.
Voila! Add a side salad and you have a delicious, satisfying, and elegant brunch or lunch.
Variations
- vegan broccoli quiche - replace the asparagus with about 2 ½ cups finely chopped fresh broccoli florets.
- with vegan meats - add crumbled tempeh bacon, vegan chorizo, or smoky maple seitan breakfast sausage.
- with crust - if you prefer your quiche resting in a buttery, flaky crust, simply pair this recipe with your favorite store-bought or homemade vegan pie crust.
Recipe FAQs
There are several ingredients that can replace eggs in quiche, such as JUST Egg, chickpea flour, and in the case of this recipe, tofu. Other ingredients like vegan cheese, cream cheese, and dairy-free milk or creamer are also often used to add a richness and flavor.
Not necessarily. Kala namak (Indian black salt) is often used in vegan egg-y dishes because of its egg-like flavor and aroma. But this recipe uses other salty and savory elements. So there's no need to buy black salt just for this recipe, though you may use it to replace the sea salt if you like.
Yes, all of the ingredients are gluten-free, including most store-bought vegan cheeses. Just make sure to use a certified gluten-free tamari, not soy sauce, which usually contains gluten.
With just 11 ingredients, 15 minutes of prep, and about 40 minutes of cook time (30 minutes of it being hands off), this crustless vegan quiche is ready to be the guest of honor at your next brunch!
If you try the recipe I would love to hear from you! Tag @myquietkitchen on instagram and comment below. Happy brunching!
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📖 Recipe
Vegan Tofu Quiche (Easy, Crustless)
Equipment
Ingredients
- ½ large onion, chopped fine
- 8 ounces mushrooms, sliced
- 1 small bunch asparagus, woody ends removed, chopped (about 2 ½ cups) - Or broccoli florets, cut into small, bite-size pieces
- 2 cloves garlic, minced
- 2 Tablespoons olive oil
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- 16 ounces super firm or extra firm tofu, drained
- 2 Tablespoons tamari - or soy sauce
- 2 Tablespoons nutritional yeast
- ½ teaspoon fine sea salt
- 3 to 4 ounces vegan cheese, shreds or slices (if using sliced cheese, chop it before adding to the food processor) - I used half of a package of Violife Smoked Provolone
- up to ½ cup water, for consistency
Instructions
- Preheat oven to 350 degrees F. Oil a 9-inch pie plate or 10-inch quiche dish (not the type of pan with a removable bottom, as the quiche mixture would leak).
- Preheat a saute pan over medium heat. Add 1 Tbsp oil to the pan. Cook until translucent, 3 to 5 minutes. Add the mushrooms, asparagus, and a pinch of salt. Stirring occasionally, cook until the asparagus is barely fork tender, about 5 minutes. Add the garlic, thyme, and onion powder to the pan. Stir and cook for 1 minute. Remove from heat.
- Crumble the tofu into the bowl of a food processor. Add the tamari and nutritional yeast. Process until fully combined, stopping to scrape down the sides of the bowl as needed. With the food processor running, drizzle in just enough water so that the mixture becomes smooth, similar in texture to thick hummus (super-firm tofu will require more water than extra-firm). Drizzle in 1 Tbsp olive oil. Taste for salt keeping in mind that the cheese will also add saltiness, and add up to ½ teaspoon of salt. Add the shredded or chopped cheese, and pulse 5 or 6 times to incorporate it into the tofu mixture.
- Spoon the quiche mixture into the sauté pan with the vegetables, and stir to combine. Transfer the mixture to the prepared pie plate, and smooth the top with a silicone spatula.
- Bake 28 to 32 minutes or until firm and a knife inserted in the center comes out hot. Let stand 10 to 15 minutes before slicing.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
This recipe was originally published in April 2019 and has been updated for new photos and content.
Susan LoFurno
Excellent! I made it with broccoli and spinach instead of mushrooms and asparagas. It turned out so delicious! TY!.
Katie
I want to try this quiche recipe. Can this be stored in the freezer?
Lori
Hi Katie,
Freezing the leftovers should be fine, though I haven't tried it. Since the recipe doesn't make a very large amount we usually finish it up within a few days. Hope you enjoy it!
Tracy
It looks a lot more complicated than it is. I’ll definitely make it again with different vegetables. Surprisingly firm coming out of the oven.
Cece
Just made this - very delicious!!! What a simple to make recipe, but such wholesome hearty satisfying results! Everyone went for seconds - all gone in 1 sitting! I will be making this again 🙂 Thank you!
Rebecca
This was so good! I did the broccoli variation, to great success. I used Daiya Farmhouse Smoked Gouda-Style cheese, and it was perfect. I ate a huge portion for dinner and have no regrets ;). I just pinned your Tahini dressings and Banana Brownies for when I buy more cocoa powder. I am obsessed with tahini and always try to have a large jar on hand, and like the fact that you've incorporated it into healthy salad dressings. I can't wait to make them!
Gill
Thank you for this quiche recipe!
As another reviewer suggested I increased the cooking time to 45min at 400 as my oven runs cool.
To save time during a busy week sautéed the veggies/blended the tofu the day before. Will def make again!
Lori
That's a great idea to do some of the prep in advance. So happy you enjoyed the quiche, Gill!
Linda F
I just made a similar quiche, with a crust. It was my first ever tofu based quiche and I was very pleasantly surprised how good it was (I'm a new vegan). I would feed this to non-vegans. I forgot to add nutritional yeast and I need to remember that next time. And I'm wondering if just a touch of black salt would make it taste more "eggy". I'm going to look for that Violife provolone; I just used what I had, Daiya mozzarella and that part of the quiche could use more pizzaz. My quiche baked at 400 for 40 min and I made a note to cook it at least 45 min next time. Mine didn't have any water, but about 3 splashes of almond milk. Since the quiche came out so good, I went searching for recipes and found this one! Thank you.
Jodie Stewart
Hi Lori,
This recipe looks amazing, I want to make it for my non-vegan family visitors this weekend. I will also use the almond-flour pie crust.
I don't eat the vegan cheeses though, was wondering would this be ok if I just left the cheese out? Or is that ingredient important in the recipe for structure/texture.
Thank you.
Lori
Hi Jodie,
Omitting the cheese won't affect the structure, just the overall flavor. If you have a favorite whole-food vegan parm you like, a sprinkling of that on top is a great way to add a bit of extra saltiness and cheesiness to each bite. Here are some options: https://myquietkitchen.com/vegan-cheesy-sprinkle/
This Pasta Frittata is also an elegant recipe for special occasions and can be made oil-free (just make sure you have very non-stick pan). https://myquietkitchen.com/vegan-pasta-frittata/
Hope you and your family enjoy!
Tanya
Yesterday I cooked this great quiche)) It is really amazing. Thank you for your job, your site is great)) In Russia we have a lot of sites with vegan recipes, but all the dishes are made from the same products, I call them "dull-vegan-recipes". So i'm really glad, that I have found your site, now I want to cook every day one new vegan dish) Thanx a looot))))
Lori
Thank you for the kind comment, Tanya! So glad you're enjoying the recipes. 😀