spinach & leek tofu quiche
serves 8 | ready in 60 mins.
This delicious tofu, leek, and spinach quiche is a nourishing dish that balances flavors and supports digestion while remaining completely vegan. Perfect for brunch, lunch, or even a light dinner, this quiche offers a satisfying yet light alternative to traditional quiche. It’s also a wonderful way to bring more plant-based, Ayurvedic meals into your repertoire.
Ingredients
2 medium leeks, cleaned and sliced thin
1 TBS olive oil
1 medium onion, chopped
3 garlic cloves, minced
½ tsp Himalayan mineral salt
5 cups fresh spinach, coarsely chopped
½ vegetable bouillon cube, crushed (or ½ tsp veggie broth powder)
1 tsp dried thyme
1 tsp dried parsley
½ tsp ground black pepper
1 sheet vegan puff pastry dough
1 TBS breadcrumbs
23oz firm tofu, pressed
1 TBS lemon juice
¼ cup nutritional yeast flakes
1 TBS cornstarch
1 tsp dijon mustard
1 tsp ground turmeric
¾ tsp sochal salt (kala namak, Indian black salt)
1 cup cherry tomatoes, halved
Doshic Adjustments
🅟 🅥 🅚 Enjoy as is.
Method
Heat the oil in a sauté pan over high heat. Add the leek, onion, garlic, and salt. Cook for 7 minutes.
Next, add the spinach, bouillon, thyme, parsley, and pepper. Cook until no moisture remains in the pan. Set aside.
Grease a 9½ inch round tart pan, and lay the puff pastry dough in the pan. Gently press the pastry down and up along the sides.
Use a fork to poke holes in the bottom of the dough and sprinkle the breadcrumbs along the base. Then preheat the oven to 390°F.
To a food processor, add the tofu, lemon juice, nutritional yeast, cornstarch, mustard, turmeric, and sochal salt. Blend until smooth.
Transfer the blended tofu mixture to the pan containing the spinach mixture. Mix together.
Transfer the mixture from the pan to the tart pan and spread it out evenly. Roll over any excess pastry dough around the rim to create a crust.
Place the halved tomatoes on top, cut side up, and bake on the center rack of the preheated oven for 35-40 minutes, or until the crust is slightly golden and the top is firm to the touch.
Let the quiche cool off for at least 10 minutes before slicing. This time allows the quiche to firm up so it can be cut more cleanly. Enjoy!
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