I’ve always loved making quiches. Back in the day, it was all about buttery crusts, heavy cream, and eggs from the backyard. But as the years went by—and as I started leaning more toward plant-based meals—I found myself craving something just as hearty and satisfying, but lighter and dairy-free. That’s how this vegan tofu quiche with vegetables and herbs came into my kitchen. And let me tell you: it has become a weekly favorite in my house.
Here’s everything I use when I make this:
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1 block (14 oz) firm tofu, drained and pressed
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½ cup unsweetened plant-based milk (I use oat or soy)
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¼ cup nutritional yeast
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2 tablespoons olive oil
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2 tablespoons cornstarch or arrowroot powder
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½ teaspoon turmeric
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon black salt (kala namak, optional but gives it that “eggy” flavor)
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Salt and pepper to taste
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1 small onion, finely chopped
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1 cup chopped fresh spinach
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½ cup cherry tomatoes, halved
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½ cup diced red bell pepper
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¼ cup chopped fresh parsley
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1 teaspoon dried thyme
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1 vegan pie crust (store-bought or homemade)
I know that might look like a long list, but I promise—it all comes together easily. The ingredients are simple, and once you’ve made it once or twice, it becomes second nature.
Back when I first tried making a tofu quiche, I wasn’t sure how the texture would turn out. I had doubts. Would it hold together? Would it be creamy or too dry? Would anyone besides me eat it? But once I nailed the base with tofu, non-dairy milk, and nutritional yeast, everything fell into place. The texture is spot-on. It slices beautifully, holds its shape, and has that rich, savory flavor that reminds me of my old egg-based versions—only lighter and kinder to the body.
To start, I always preheat the oven to 375°F. I usually use a store-bought vegan pie crust to save time, but if I’m feeling fancy (or if one of the grandkids is over to help), I make my own crust from scratch using flour, vegan butter, and a pinch of salt.
While the oven heats, I sauté the onions in a skillet with a little olive oil until they’re soft and translucent. Then I toss in the bell pepper and cook for another few minutes, just until they start to soften. Finally, I stir in the spinach and let it wilt down. The kitchen already starts to smell amazing at this point.
Meanwhile, I blend the tofu, plant milk, olive oil, nutritional yeast, cornstarch, and all the spices until smooth. I usually use a food processor, but a high-speed blender works too. It comes out looking like a thick, yellow custard—that’s the turmeric working its magic.
Once the veggies are cooled just a bit, I stir them into the tofu mixture along with the fresh parsley and thyme. I taste and adjust the salt before pouring it all into the prepared crust. I like to press a few cherry tomato halves right on top for color—it bakes up beautifully and adds a bit of sweetness.
It goes into the oven for about 40 to 45 minutes. The top gets a little golden, and the middle sets up nicely. I usually let it cool for at least 10 minutes before slicing, sometimes longer if I’m serving it for brunch and want it room temp.
One thing I love about this quiche is how well it holds together. It doesn’t crumble or fall apart when you slice it, and the texture inside is silky and just firm enough. That cornstarch really helps, and the tofu base gives it substance without being heavy.
The herbs are flexible—I’ve used dill, oregano, and even basil when I had some growing in the garden. You can add roasted mushrooms, zucchini, sun-dried tomatoes, or even little cubes of cooked sweet potato if you’re in a mood to experiment. This recipe is forgiving and customizable, which is my favorite kind of cooking.
I usually serve it with a light side salad or roasted potatoes. Sometimes I just enjoy a slice on its own with a mug of tea in the afternoon. And leftovers? Even better the next day. I wrap individual slices and keep them in the fridge for quick lunches. They reheat beautifully in the oven or toaster oven. I’ve even frozen slices before—just let them thaw and reheat in foil.
One of my daughters is gluten-free, so when she visits, I bake it in a crustless version or use a gluten-free crust. It still tastes delicious. And if you’re cooking oil-free, you can skip the sautéing and use a splash of veggie broth instead. The flavors still come through, and the texture remains creamy and rich.
Back when I used to host brunches for friends from church or my book club, this was the dish I’d make when I wanted something beautiful, satisfying, and plant-based. It always impressed, and there were never leftovers. Folks were always surprised it was vegan. “Are you sure there are no eggs in this?” they’d ask. I’d smile and say, “Tofu, my dear. It does the job just right.”
For holiday meals, I sometimes add roasted butternut squash or caramelized onions. I’ll mix a bit of rosemary into the filling for a cozier flavor. Around Easter, I keep it light and bright with asparagus and lemon zest. It’s one of those recipes that fits every season, every occasion.
And the best part? It makes me feel good. As I’ve gotten older, I’ve become more aware of how certain foods make my body feel. This quiche doesn’t weigh me down or upset my stomach. It’s wholesome, satisfying, and nourishing. It’s a dish I feel proud to serve and happy to eat.
I’ve even taught this recipe to my granddaughter. She’s twelve and learning how to cook vegan. We made it together one Saturday morning, and she added mushrooms and kale to hers. She even wrote it down in her recipe journal with a little doodle of a tomato next to the title. That made my whole week.
If you’ve never cooked with tofu before, this is a gentle and rewarding place to start. It blends easily and soaks up all the flavor you give it. The nutritional yeast gives it a cheesy depth, and that black salt—if you can find it—really makes it taste like traditional egg quiche. But even without it, the spices, herbs, and vegetables shine.
Sometimes I serve this for dinner with a bowl of lentil soup or a warm grain salad. Other times, I eat it cold straight from the fridge on a hot afternoon. It’s truly one of the most versatile dishes I’ve added to my routine in the last few years.
For the crust, if you do want to make your own, my go-to is:
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1¼ cups all-purpose flour
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½ teaspoon salt
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½ cup cold vegan butter, cubed
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2–4 tablespoons ice water
Mix until crumbly, form into a ball, chill, then roll out and fit into your pie dish. Bake it for about 10 minutes before adding the filling if you want a crispier bottom.
There’s something so satisfying about taking this quiche out of the oven—the golden top, the scent of herbs, the bubbling edges. It always makes the house smell warm and homey. I sometimes light a candle and set the table just for myself, because why not? Food is love, even when you’re only cooking for one.
And I’ll tell you—this recipe has converted more than a few meat-and-egg lovers in my circle. When they taste how creamy and flavorful it is, they don’t miss a thing. That makes me happy, because it shows that good food doesn’t need to be complicated, heavy, or filled with animal products to be satisfying.
This vegan quiche reminds me that eating well can be joyful, colorful, and deeply comforting. It’s not a compromise—it’s an upgrade.
So whether you’re new to vegan cooking or just looking for something fresh to bring to your next potluck, give this recipe a try. It’s warm, nourishing, packed with veggies and love. Just like home.
