Tofu scramble is one of my all-time favourite brunch menu items, but who can say no to a vegan quiche with a flaky pie crust?
I actually made a big mistake the first time making this vegan quiche. I thought that turmeric wasn’t enough to make the tofu the yellow eggy colour that I wanted it to yield, so I went ahead and added way too much mustard to the tofu mixture… the result? A very spicy wasabi-tasting quiche.
I have only ever worked with dry mustard a handful of times and every time I did work with it, I had enough sense in me to only add a sprinkle of it to my vegan mac n’ cheeze and some cheezy scones, but that day I somehow forgot that 1 tsp. dry mustard equates to 1 tbsp. of prepared mustard and must have put way too much dry mustard plus prepared dijon mustard on my first try making this quiche. When we taste tested it, my heart sank and I was so disappointed because I thought it would turn out so well since it smelled amazing in the oven… ahh, just to prove that I, too, experience kitchen mishaps (and quite often!).
Oh I should tell you the other day when I had major butterfingers and was just trying to see what I should make for dinner. While rummaging through the fridge, I took out this new Silk coconut yogurt that I’d just purchased from Whole Foods (that I’d justified to myself that I could buy because it was on sale) and was really excited to try it. And since I was a little hungry and could use a snack, I was like “ohh I should try a spoonful of this yogurt” and I took it out (which was a very bad idea) because immediately, the container flew out of my hands, bounced from the fridge, and onto the floor with a splat! It was exactly like one of those movie moments cause the yogurt went every where, including the walls adjacent to the kitchen… like how does coconut yogurt even fly that far…
And so instead of having a spoonful of yogurt and being really excited about this new $6 tub of coconut yogurt that I’d just bought, I had a spoonful off my kitchen floor because I’m shameless and I claim to myself that my floors are clean, before I shamwow’ed my way through making my floors, walls, cupboards, and fridge coconut-yogurt-free yet again.
This concludes my quiche and coconut yogurt mishaps. The quiche recipe I have for you all is mustard-free, so you do not have to worry about it tasting like wasabi like I’d experienced (;
Enjoy and let me know any interesting cooking stories you’ve had (or ones that involve you having to mop your entire apartment from a case of major butterfingers)!
- - 1 vegan pie crust
- - 1 onion, diced
- - 1 bell pepper, chopped
- - 1 zucchini, chopped
- - 2 c. spinach
- - 1 package organic firm tofu, drained
- - ½ c. veggie stock
- - 2 tbsp. cornstarch
- - ½ c. nutritional yeast
- - ½ tsp. garlic powder
- - ½ tsp. salt
- - ¼ tsp. turmeric
- - Salt and black pepper, to taste
- Preheat oven to 375F.
- On medium-high heat, sauté the onion, bell pepper, zucchini, spinach. Season with salt and pepper to taste. Set aside the veggies in a large bowl.
- In a food processor, blend tofu, stock, cornstarch, nutritional yeast, garlic powder, salt, turmeric, salt, and pepper together until smooth.
- Add the tofu mixture to the sautéed veggies and fold together.
- Add the mixture to the vegan pie crust.
- Bake for 45-50 minutes or until the top is golden.