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Spinach Tofu Quiche

A great vegan "quiche" recipe.

Spinach Tofu Quiche (from John Robbins)

Serves 4-6


Pie Crust (bottom only)

1 lb firm tofu, crumbled

¼ c brown rice vinegar

1t onion powder

1t sea salt

½ t dry mustard

1 T olive oil

1 medium onion, finely chopped

1 garlic clove, minced

2 c. thinly sliced mushrooms

1 T tamari

1 lb spinach, cut

¼ c tightly packed fresh basil leaves, finely chopped

1 large tomato, sliced


Preheat oven to 350F.

Roll out pie dough and fit it in 9 inch pie pan.  With a fork, price holes all over the bottom and sides of the pie shell. Bake until a light golden color, 20 to 25 minutes.  Let cool. 

Put the tofu, rice vinegar, onion powder, salt, and mustard in a blender and blend until smooth.  Transfer to a large bowl.

Heat the oil in a large frying pan over medium heat.  Add the onion, garlic, mushrooms, and tamari and cook until the mushrooms are browned, about 6 minutes.  Add the spinach, cover and cook until the spinach is wilted, 2 to 3 minutes.  Uncover and cook, stirring often, until the excess moisture has evaporated, about 3 minutes.  Add to the tofu mixture, along with the basil, and stir to mix.

 Pour into the baked pie crust.  Arrange the tomato slices, overlapping in a circle, on top.  Bake until the top is lightly browned and the filling seems firm in the center, 40 to 50 minutes.  Let cool 15 minutes.  Serve warm or at room temperature.

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