Vegan Challenge Recipe: Asparagus and Dill Tofu Quiche

Try this healthy recipe for Asparagus and Dill Tofu Quiche, featured in our 21-day vegan challenge.
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Ingredients

  • 1¼ cups whole-wheat pastry flour
  • 1 tbsp ground flaxseed
  • ¼ cup extra virgin olive oil
  • ¼ cup plain unsweetened plant-based milk
  • 1 small diced onion
  • 2 cloves minced garlic
  • ½ tbsp extra virgin olive oil
  • 8 oz (2-3 spears) chopped asparagus
  • 1½ cups sliced white mushrooms
  • ¼ cup chopped fresh dill
  • ¼ tsp black pepper
  • ¼ tsp dry mustard
  • 12 oz extra firm tofu
  • ½ cup plain unsweetened plant-based milk
  • ¼ tsp turmeric
  • 1/8 tsp red pepper flakes
  • 1/8 tsp nutmeg
  • 1 tbsp nutritional yeast
  • 1 tsp vegan Worcestershire sauce
  • pinch sea salt until smooth
  • 1 thinly sliced medium tomato
  • 1 tbsp whole grain bread crumbs
  • 1 tbsp chopped fresh dill
  • 1/2 cup quinoa

salt

  • freshly ground black pepper

dried basil

  • 3/4 cup fresh baby spinach
  • 1/2 cup halved cherry tomatoes
  • 1 tsp extra virgin olive oil
  • 1 tsp red wine vinegar
  • 1 small apple
  • 1/4 cup granola

Preparation

6 servings

Heat oven to 375° F. In a bowl, combine 1¼ cups whole-wheat pastry flour, 1 tbsp ground flaxseed, ¼ cup extra virgin olive oil, and ¼ cup plain unsweetened plant-based milk, stirring with a fork to make a stiff dough. Press dough into a 9” pie or quiche plate to form a crust and pierce all over with a fork; bake 10 minutes. In a large pan over medium-high heat, sauté 1 small diced onion and 2 cloves minced garlic in ½ tbsp extra virgin olive oil, 4 minutes. Add 16 spears chopped asparagus, and 1½ cups sliced white mushrooms; sauté 5 minutes. Stir in ¼ cup chopped fresh dill, ¼ tsp black pepper, and ¼ tsp dry mustard; remove from heat. In a blender, puree 12 oz extra firm tofu, ½ cup plain unsweetened plant-based milk, ¼ tsp turmeric, 1/8 tsp red pepper flakes, 1/8 tsp nutmeg, 1 tbsp nutritional yeast, 1 tsp vegan Worcestershire sauce, and a pinch sea salt until smooth. Combine tofu mixture with asparagus mixture; pour into crust and bake 30 minutes. Remove quiche from oven and top with 1 thinly sliced medium tomato and 1 tbsp whole-grain bread crumbs; bake 15 minutes. Sprinkle with 1 tbsp chopped fresh dill; slice and serve. Store leftovers in an airtight container for up to 3 days.

1 serving

Cook 1/2 cup quinoa as directed on package. Season with garlic salt, freshly ground black pepper, and dried basil and eat with the quiche.

Serve with a baby spinach salad: In a bowl, toss together 3/4 cup fresh baby spinach, 1/2 cup halved cherry tomatoes, and 1 tsp extra virgin olive oil, and 1 tsp red wine vinegar.

Add apple crisp for dessert: Heat an oven to 375° F. Peel and slice 1 small apple and place it in a baking dish and sprinkle with 1/4 cup granola. Bake until apple is tender, about 40 minutes.