Vegan Tomato Basil Quiche

Vegan Tomato Basil Quiche

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Ingredients:
  • 1 pre-made vegan pie crust
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 pound firm tofu, pressed dry
  • 1/2 teaspoon turmeric
  • 2 tablespoons nutritional yeast
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup Ripple Unsweetened Original milk
  • 2 heirloom tomatoes, sliced
  • 2 teaspoons olive oil
  • ¼ cup fresh basil
Directions:
  1. Pre-heat the oven to 425 degrees F.
  2. Heat the olive oil in a saucepan over medium heat and sauté the onion until softened, about 8 to 10 minutes.
  3. In a blender or food processor, blend the tofu, turmeric, nutritional yeast, salt, pepper, and Ripple until the mixture is smooth.
  4. Stir in the onions, and pour the mixed batter into the pie crust. Top with tomato slices and drizzle with olive oil and sprinkle with a dash of salt.
  5. Bake for 30-35 minutes, or until a knife inserted just off-center into the quiche comes out clean. Serve warm topped with fresh basil.

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