Potato and Leek Tofu Quiche
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Sweet Simple Vegan · by Jasmine Briones★ 5.0

Potato and Leek Tofu Quiche

NUTRITION · PER SERVING100M COOK
CAL 19%·PRO 26%
CARBS 36G37% OF CAL
5G FIBER3G SUGAR27G OTHER
FAT 23G54% OF CAL
16G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan quiche with a homemade pie crust, filled with potatoes, leeks, mushrooms, and kale in a savory tofu custard. It's hearty and rich, perfect for brunch or a meatless main course.

maincasseroletofubeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup solid coconut oil
  • 4–5 tablespoons ice water
  • 2 cloves garlic, finely minced (optional but recommended)
  • 1 (14 oz.) package extra-firm tofu, drained
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon Kala namak (Indian black salt), to taste (optional, for eggy flavor)
  • About 3 tablespoons almond milk or water, as needed
  • 2 tablespoons vegan butter or oil
  • 1/2 medium onion, finely diced
  • 6 garlic cloves, finely minced
  • ¼ teaspoon red pepper flakes
  • 1 medium leek, finely chopped (white and light green parts only)
  • 4 oz. mushrooms, finely chopped
  • 2 sprigs fresh thyme
  • 2 cups kale, finely chopped
  • 3/4 pound potato, cubed and boiled until tender
PREP
40M
SODIUM
525MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.