Creamy Vegan Tofu Quiche (Just 7 Ingredients)

This tofu quiche recipe turns a block of firm tofu into a savory, custardy filling that sets beautifully as it bakes. No eggs, no dairy, just a handful of staples you likely have in the pantry.

The middle stays tender and the crust gets golden, making it feel like a proper brunch dish without any fuss. It holds its shape when sliced and tastes rich without ever feeling heavy.

Why This Tofu Quiche Works

Tofu has a mild flavor and a smooth texture that, once blended, mimics the silky base of a classic quiche. The cornstarch helps the mixture set into a firm but creamy slice, and the nutritional yeast brings a subtle cheese note without any dairy.

Because the filling relies on tofu, you skip the whole step of tempering eggs or worrying about weeping custards. It’s forgiving to make and easy to adapt with whatever vegetables you have on hand.

Ingredients

• 1 prepared vegan pie crust (9 inch), unbaked: use a store-bought vegan crust or your favorite homemade version
• 14 oz block firm tofu: pressed gently to remove excess moisture, not silken
• 1/4 cup unsweetened non-dairy milk: oat or soy both work, any neutral flavor
• 2 tbsp nutritional yeast: adds a mild savory flavor
• 1 tbsp cornstarch: the key to a sliceable set
• 1/2 tsp salt: adjust to taste
• 1/4 tsp black pepper: fresh cracked is best
• 1/4 tsp turmeric: mostly for color, optional
• 1/2 cup finely chopped onion
• 1 cup chopped fresh spinach
• 1/2 cup chopped mushrooms
• 1 clove garlic, minced

Variations / Substitutions

• Gluten-free crust: a nut-based or oat-based crust holds up well and keeps the quiche approachable
• Different vegetables: roasted red pepper, sautéed zucchini, or caramelized leeks all work; just cook them until any extra liquid evaporates first
• Herb swap: a teaspoon of dried thyme or a handful of fresh basil folded into the filling changes the character without adding work
• Soy-free option: chickpea flour tofu can be used, but the texture will be slightly softer
• No crust: pour the mixture into a greased pie dish and bake as a frittata-style quiche, expect a slightly longer bake time

If you like this method, you might also enjoy a vegan frittata recipe where the base uses chickpea flour.

How to Make Creamy Vegan Tofu Quiche

Step 1: Sauté the Veggies

Warm a drizzle of oil in a skillet over medium heat. Add the 1/2 cup chopped onion and cook for 2 minutes until it just starts to soften, then add the 1/2 cup mushrooms and 1 clove minced garlic. Stir often for about 3 minutes more, until the mushrooms release their liquid and it cooks mostly dry.

Drop in the 1 cup spinach and stir for 1 minute, just until wilted. Remove from the heat and let the mixture cool slightly. You want the veggies to be fairly dry so they don’t water down the filling later.

Step 2: Blend the Tofu Filling

Break the 14 oz firm tofu into chunks and add it to a blender or food processor along with the 1/4 cup non-dairy milk, 2 tbsp nutritional yeast, 1 tbsp cornstarch, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp turmeric. Blend until completely smooth, scraping down the sides if needed.

The mixture should look like thick pancake batter and taste pleasantly savory. Give it a quick taste and add a pinch more salt if it needs it.

Step 3: Combine and Fill the Crust

Tip the cooled veggie mixture into the blender with the tofu base. Pulse a few times just to fold everything together, or scrape it all into a bowl and stir by hand. You don’t want to puree the vegetables, just distribute them evenly.

Pour the filling into the unbaked pie crust and smooth the top with a spatula. The surface won’t spread much while baking, so level it now.

Step 4: Bake the Quiche

Preheat your oven to 375°F (190°C). Place the filled quiche on the center rack and bake for 35 to 40 minutes. Around the 35-minute mark, give the dish a gentle shake; the center should be mostly firm with just a slight jiggle, and the top will look lightly golden and dry.

If the edges of the crust brown too quickly, cover them loosely with foil during the last 10 minutes. Pull it out when the center no longer wobbles as liquid.

Step 5: Slice and Serve

Let the quiche cool in the pan on a wire rack for at least 10 minutes before slicing. This short rest lets the filling set up completely and makes clean, even slices.

Cut into wedges and serve warm or at room temperature. The filling holds its shape beautifully and shows the spinach and mushroom flecks in every slice.

Tips for the Best Tofu Quiche

• Really press or squeeze out as much water from the tofu as you can, even firm blocks hold a lot of liquid and extra moisture makes the filling soft.
• Don’t skip the cornstarch; it’s what gives the tofu mixture enough structure to slice like a traditional egg quiche.
• Cook the vegetables until any released water evaporates; a soggy filling almost always traces back to wet veg.
• For a browner, more golden top, brush the surface lightly with olive oil before baking.

Bake times by crust type:

Storing Leftover Quiche

• Refrigerate: Cover and store in the fridge for up to 4 days; the texture stays creamy without separating.
• Reheating: A few minutes in a 350°F (175°C) oven or toaster oven revives the crisp crust better than the microwave.
• Serve cold: Cold slices straight from the fridge work well for lunches and packable picnics.

What to Serve with Tofu Quiche

A simple green salad with a lemon vinaigrette cuts the richness of the creamy filling and comes together in a few minutes. Roasted asparagus or steamed green beans also sit right alongside a wedge. For brunch, a pile of lightly dressed arugula and a few cherry tomatoes make it feel complete without any extra cooking.

Frequently Asked Questions

Can I use silken tofu instead of firm?

You can, but the texture will be softer and the quiche may take a few extra minutes to set. Firm tofu gives the most reliable sliceable result.

How do I tell when the quiche is done without cutting into it?

The center should jiggle just slightly when you gently shake the pan, similar to set gelatin. A knife tip inserted near the middle should come out mostly clean.

Can I make this quiche ahead and reheat it later?

Yes, bake it completely, cool, and refrigerate. Reheat covered in a low oven until warmed through, about 15 minutes at 325°F (160°C).

Is there a way to make this without nutritional yeast?

You can leave it out and add 1/2 teaspoon of onion powder or a small pinch of mustard powder for depth. The flavor will be less savory but still pleasant.

Tofu Quiche Recipe

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 210

Ingredients Method Notes

Ingredients

  

• 1 prepared vegan pie crust (9 inch), unbaked
• 14 oz block firm tofu, pressed
• 1/4 cup unsweetened non-dairy milk
• 2 tbsp nutritional yeast
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp turmeric
• 1/2 cup finely chopped onion
• 1 cup chopped fresh spinach
• 1/2 cup chopped mushrooms
• 1 clove garlic, minced

Method

 

1. Sauté onion in oil over medium heat for 2 minutes; add mushrooms and garlic, cook 3 minutes until dry. Add spinach, cook 1 minute to wilt. Cool.
2. Blend tofu, milk, nutritional yeast, cornstarch, salt, pepper, and turmeric until completely smooth.
3. Combine the sautéed vegetables with the tofu mixture by pulsing briefly or stirring by hand.
4. Pour filling into the crust, smooth the top, and bake at 375°F (190°C) for 35 to 40 minutes until the center is set with a slight jiggle.
5. Cool 10 minutes, then slice and serve warm or at room temperature.

Notes

If the crust edges brown too quickly, cover them with foil for the last 10 minutes of baking. Cooling the quiche before slicing helps the filling set firmly and gives you clean wedges.