SIMPLE TOFU QUICHE and Hummus

SIMPLE TOFU QUICHE

The simplest tofu quiche on the block with just 10 basic ingredients and no fancy methods required.

A hash brown crust keeps this dish gluten free as well as vegan! Perfect for lunch, brunch and even dinner.

Author: Minimalist Baker

Recipe type: Breakfast

Cuisine: Vegan, Gluten Free

Serves: 8

INGREDIENTS

CRUST

• ~3 medium-large potatoes (3 cups grated)
• 2 Tbsp melted vegan butter (or sub olive oil with varied results)
• 1/4 tsp sea salt and pepper

FILLING

• 12.3 ounces extra firm silken tofu, patted dry
• 2 Tbsp nutritional yeast
• 3 Tbsp hummus (recipe below)
• Sea salt and black pepper (to taste)
• 3 garlic cloves, chopped
• 2 leeks, thinly sliced and thoroughly cleaned and dried (or sub 1 medium onion, diced)
• 3/4 cup cherry tomatoes, halved
• 1 cup chopped broccoli

INSTRUCTIONS

1. Preheat oven to 450 degrees F and lightly spritz a 9.5 inch pie pan with non-stick spray.
2. Grate potatoes and measure out 3 cups. Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and 1/4 tsp each salt and pepper. Toss to coat, then use fingers press into the pan and up the sides to form an even layer.
3. Bake for 22-27 minutes or until golden brown all over. Set aside.
4. While crust is baking, prep veggies and garlic and add to a baking sheet. Toss with 2 Tbsp olive oil and a healthy pinch each salt and pepper and toss to coat. Place in the 450 degree oven with the crust. When you take out the crust, lower heat t o 400 and continue baking until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat t o 3 75 degrees.
5. To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, and a heaping 1/4 tsp each sea salt and black pepper. Set aside.
6. Remove veggies from oven, add to a mixing bowl and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.
7. Bake quiche at 375 degrees for a total of 30–40 minutes or until then top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
8. Let cool briefly and then serve with fresh herbs or green onion.
9. Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350 oven.

NOTES

*Crust adapted from Food Network
*Quiche roughly adapted from the Sprouted Kitchen Cookbook


NUTRITION INFORMATION

Serving size: 1 slice of 8 Calories: 178 Fat: 8.7g Saturated fat: 1.3g Carbohydrates: 20.1g Sugar: 2.8g Sodium: 180mg Fiber: 3.8g Protein: 7g

Recipe by Minimalist Baker at http://minimalistbaker.com/simple-tofu-q


BEST EVER 5 MINUTE MICROWAVE HUMMUS - Print only Hummus Recipe

PREP TIME 1 min

COOK TIME 4 mins

TOTAL TIME 5 mins

6-ingredient hummus that comes together in 5 minutes and magically transformed into the best hummus thanks to the MICROWAVE! Trust me. It’s the best hummus I’ve ever made at home!

Author: Minimalist Baker

Recipe type: Appetizer

Cuisine: Mediterranean, Vegan, Gluten Free

Serves: 8

INGREDIENTS

• 1 15-ounce can chickpeas, NOT drained
• 2-4 cloves garlic (depending on how garlicky you prefer it)
• 1/2 cup tahini
• 2 Tbsp fresh lemon juice
• 3/4 – 1 tsp sea salt, depending on how salty you prefer it
• 1-2 Tbsp extra virgin olive oil

INSTRUCTIONS

1. Microwave undrained chickpeas and whole garlic cloves in a mixing bowl for 4-5 minutes.
2. Add to blender or food processor and process with lemon juice, salt and tahini. Stream in olive oil while mixing.
3. Process until smooth and creamy, scraping down sides as needed. Taste and adjust seasonings as you prefer. I find 3/4 tsp salt to be the perfect amount.
4. Garnish with a little more olive oil and paprika, and serve with veggies, crackers and pita. Leftovers keep in the refrigerator for up to 1 week or more. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.

NOTES

*Recipe created by Rebekah and Justin Hubbard, and shared by my lovely friend, Lisa.

NUTRITION INFORMATION

Serving size: ~1/4 cup Calories: 157 Fat: 10g Saturated fat: 1.4g Carbohydrates: 12.9gSugar: 2.7g Sodium: 239mg Fiber: 1.4g Protein: 5.2g