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Tofu Quiche

Quiches and frittatas have been popular lately at The Guesthouse. They are easy to make, delicious to eat, and can incorporate almost any kind of seasonal produce. Mustard and turmeric lend a yellow hue, while sulphrous black salt, or kala namak, provides that ‘eggy’ flavor. I got the idea from a wonderful vegan cookbook titled The Happy Herbivore Abroad, and I have been tweaking the recipe to come up with multiple variations. This recipe is gluten-free and can be made oil-free as well.



Vegan Quiche


1 14-oz package extra-firm tofu

1/4 cup nutritional yeast

1/4 cup cornstarch or egg replacer

2 teaspoons mustard

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon smoked paprika

1/4 teaspoon turmeric

dash ground nutmeg

1/2 teaspoon black salt (optional)



Preheat oven to 350F.

Roughly crumble the tofu into a large bowl or a blender. Add the remaining ingredients and blend until smooth – I like to use an immersion blender for this job. If your mixture is too dry, just add a couple tablespoons of water or plain, unsweetened soymilk.

Pour into a baking dish. For quiche, I like to use a silicon springform pan and press my veggies into the surface. For frittata, leave the sautéed veggies in the bottom of your cast-iron skillet and pour the tofu batter on top. Smooth the surface with a spatula.

Bake 20 – 25 minutes, or until firm.



with mushrooms & baby greens

6 – 8 button or baby portobello mushrooms, sliced

1 cup baby arugula, sorrel or spinach, packed

1 young leek, chopped

1 T olive oil

Over medium flame, sauté the mushrooms and leek with olive oil. When the mushrooms have browned, add the baby greens and stir until wilted. Remove from heat.


with kale & tomatoes (oil-free!)

3 Roma tomatoes, diced

3 leaves of kale, rolled & finely shredded

chives, minced

No need to saute – the kale and tomatoes will bake with the tofu mixture.


with garlic and asparagus

1 bunch of young asparagus, chopped, 8 stalks reserved

3 – 4 cloves garlic, thinly sliced

1 T olive oil

Sauté the garlic in olive oil over medium-low heat until carmelized. Stir the garlic and chopped asparagus stalks into the tofu batter. Pour into pan, then garnish the top with the reserved asparagus stalks.


with peppers and onions

1 red bell pepper, sliced

1 Vidalia onion, sliced

1 teaspoon red pepper flakes

1 T olive oil

 Sauté the sliced peppers and onions in the olive oil over medium flame. When the onions begin to look transparent, add the red pepper flakes and sauté until the onions are golden.