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Asparagus Tofu Quiche

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Move over avocado toast, a new brunch food is in town – A vegan spin on a French classic, the Asparagus Tofu Quiche!

Ingredients

Scale
  • 1 package of vegan puff pastry

  • 1 package of firm tofu, patted dry

  • 3 tbsp of nutritional yeast

  • 1 tbsp of dried onion flakes

  • 2 small or 1 large garlic clove

  • ½ tsp of turmeric powder

  • 2 tbsp lemon juice

  • ¼ tsp of Kala Namak (purchase here)

  • ¼ tsp of sea salt

  • 2-4 tbsp of plant milk

  • 1 bundle of asparagus (about 2 cups). Cut large pieces in half lengthwise.

Instructions

  1. Roll out dough on a floured surface to fit the size or your tart pan. Place the rolled-out dough over a tart pan and gently line the inside of it with the pastry. Tuck the pastry in well, ensuring that it fits snuggly into al the nooks and crannies. Trim the excess pastry with a sharp knife or by rolling a rolling pin along the baking tin edge. Patch up any holes with the extra cut off dough.

  2. Place all the ingredients except for the asparagus and plant milk in a food processor.  Process until super smooth scraping down the sides and adding plant milk a tbsp at time until mixture is creamy.  Adjust seasoning to taste.

  3. Pour mixture into the tart pan and smooth the top with a spatula or spoon.  Lay the asparagus closely together on top alternating top and bottom because it looks pretty.

  4. Bake for 25-28 minutes or until top is nicely browned, rotating after 12 minutes.

  5. Remove from the oven and allow quiche to cool down completely to give filling a chance to set completely.  Serve warm with a side of fruit or salad.

Find it online: https://susancooksvegan.com/asparagus-tofu-quiche/