That’s all I did differently. I had a similar experience with my first tofu meal, only it was hoisin sauce, so I feel you. Can anyone tell me…….. does this actually taste like tofu? Thank you so much for sharing! Thanks for the tip, Kirstie :D. Great recipe. I made this today, and my husband and I loved it! Hi! In previous versions I’ve done all sorts of mixes of veggies. I was very apprehensive as I hate tofu but the positive comments made me try it. Hello; just found your website, and I’m enjoying it — thanks very much. I’ve been vegan for almost 4 months and this is the first proper meal I’ve attempted to make. This was a brunch comfort food hit! I think it tasted even better the next day! I can’t wait to make this!! I followed the recipe exactly, but I might experiment next time with mushrooms, peppers, spinach- I think the base recipe would work great with all kinds of veggie combos. I’m confused about what kind of tofu to use. I’m making it this morning for Christmas brunch with family. And my delicate sensibilities just cannot handle that onslaught of chickpea flour flavor. Prep veggies and garlic and add to a baking sheet. It was so light and beautiful – my husband ate half of the quiche in one sitting Haha. It seems extra firm silken tofu may be a little more difficult to find than we expected. Delicious and hearty, thank you so much for the recipe – a household favourite straight away! Below are some tips! Sooo delicious and easy to make. I haven’t been terribly happy with some of the other vegan quiches/omelet recipes I’ve tried to make. Delicious! Hmm, we aren’t sure! If you give it a try, let us know how it goes! Can this quiche be frozen? Any sub for the margarine? I did not have leeks or tomatoes, so I subbed in the onion and also a handful of chopped sundries tomatoes (from a jar packed in oil). Fair warning: I don’t remember what non-vegan quiche tastes like anymore. I baked it for 45 minutes and it is perfect. This looks wonderful but I don’t cook with oil or vegan butter. She is able to have sweet potatoes. Dana, you are reading my mind! (Or, is removal of tofu-fluid then addition of broth more about flavor than about texture?) Can I use non-silken tofu in this recipe? That said, this quiche is exquisite. (And I love cooking with tofu, once I learned how.). I was hoping for a comment that addressed this! I made this for a brunch I hosted were I knew I would be the only vegan. Bake for 25-30 minutes or until golden brown all over. That’s really good!” You’ve done it again Dana! It comes in a box that is the exact quantity for this recipe. Xoxoxo, Love the sound of this! I think even non-vegans would love this quiche. Thanks. Even my non vegan, tofu hating partner tried it and went back for seconds!! Hi Brigitte, thanks for your feedback. So I’ve made it both ways — with hummus and then just tried with vegan sour cream. Thank you! It was super easy to make and the first words out of my husband’s mouth when he took a bite were, “MMMMMmmm!! Tofu breakfast things are usually a hit or miss for me. This will definitely be a regular item on my menu. If you give it a try, let me know in the comments or by tagging me @yupitsvegan on Instagram! Did you adjust the bake time or temp at all? I just had a quick question about the tofu quiche. This was absolutely fantastic, and tasted exactly like spinach artichoke dip!! I think you could do something like that. * Percent Daily Values are based on a 2000 calorie diet. I forgot to mention that I made the quiche the day before and reheated it. 1. – I didn’t add oil to the potatoes My honey and I are not close to vegan and I make egg quiches frequently. I would love to make this crust with the asparagus quiche from your book. Would it be possible to freeze the left overs? fine only I had to skip the potato crust…. I found firm silken tofu in the dry goods section of my store, in case anyone who couldn’t find is looking for it in refrigerated section with regular tofu! Had to add extra liquid to it to get to a thinner consistency so keep that kind of you do the same thing.
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