A new take on crustless quiche, these individual portions of Sunny Side Up Tofu Quiche are perfect to make for brunch or dinner. Tofu is the base of the filling for this cruelty-free quiche. A plant-based protein powerhouse, tofu is a blank canvas that blends into a smooth, creamy base for herbs, spices, and sautéed vegetables.
One ingredient worth purchasing if you like to make tofu scrambles and quiche is black salt. Black salt has a sulfur-like smell and as a result, creates an egg-like flavor when you cook with it. Find it in health food stores or on line. If you don't have it, no worries, the other flavors will contribute their own savory deliciousness.
Quiche often gets made with a pastry crust. To make this gluten-free and to kick up the nutrition a notch, this recipe roasted rings of acorn squash as a "crust" to hold the quiche filling together, creating a "sunny side up" appearance. Unaware of the brutal suffering that came along with the production of eggs, I used to look forward my eggs sunny side up for breakfast. This compassionate recipe produces a unique and flavorful quiche, without causing cruelty. Now that really is sunny side up! Serve with roasted asparagus and Roasted Potatoes with Tangy Watercress Sauce for a delicious and light springtime meal.
Preheat the oven to 375ºF. Line a baking tray with parchment paper. Using a sharp knife, slice the acorn squash into rings about 1/4 inch thick. Use a spoon to (a serrated grapefruit spoon works great) to scoop out seeds. Drizzle olive oil on parchment paper and arrange squash rings in a single layer on baking tray. Drizzle more oil over the rings and sprinkle with salt. Roast for about 15 minutes, or until flesh is tender. Remove tray from oven when done and set aside. Leave the squash on the tray.
Heat a tablespoon or two of olive oil in a medium pan over medium heat. Add onion, garlic, and a sprinkle of salt. Cook until onions begins to soften and turns translucent, about 5 to 8 minutes. Add peppers, mushrooms, and thyme and cook until mushrooms have browned and peppers have softened, or another 5 to 8 minutes.
While vegetables are cooking, prepare the tofu filling. Add tofu, non-dairy milk, nutritional yeast, corn starch, tahini, onion powder, turmeric, salt and black salt to a food processor. Blend until smooth. Pour tofu into pan with vegetables and stir to combine. Remove from heat.
Spoon or pour tofu filling into the centers of the cooked squash rings. Return tray to oven and bake for about 10 minutes or until the filling sets and browns slightly on top. Remove from oven and serve while hot or at room temperature.
Preheat the oven to 375ºF. Line a baking tray with parchment paper. Using a sharp knife, slice the acorn squash into rings about 1/4 inch thick. Use a spoon to (a serrated grapefruit spoon works great) to scoop out seeds. Drizzle olive oil on parchment paper and arrange squash rings in a single layer on baking tray. Drizzle more oil over the rings and sprinkle with salt. Roast for about 15 minutes, or until flesh is tender. Remove tray from oven when done and set aside. Leave the squash on the tray.
Heat a tablespoon or two of olive oil in a medium pan over medium heat. Add onion, garlic, and a sprinkle of salt. Cook until onions begins to soften and turns translucent, about 5 to 8 minutes. Add peppers, mushrooms, and thyme and cook until mushrooms have browned and peppers have softened, or another 5 to 8 minutes.
While vegetables are cooking, prepare the tofu filling. Add tofu, non-dairy milk, nutritional yeast, corn starch, tahini, onion powder, turmeric, salt and black salt to a food processor. Blend until smooth. Pour tofu into pan with vegetables and stir to combine. Remove from heat.
Spoon or pour tofu filling into the centers of the cooked squash rings. Return tray to oven and bake for about 10 minutes or until the filling sets and browns slightly on top. Remove from oven and serve while hot or at room temperature.
