Description
Vegan Broccoli Rice Breakfast Quiche with tofu, broccoli, and tomato. Perfect for a protein-packed weekend breakfast, brunch, or brinner.
Ingredients
Tofu Quiche
- 1 package firm tofu, rinsed patted dry, and quick-pressed
- 1/4 cup nutritional yeast
- 1/4 cup hummus
- 1/8 tsp Himalayan sea salt
- 1/8 tsp black pepper
- 1/4 tsp garlic powder
- 1/2 tsp ground turmeric powder
Vegetables
- 1/2 TBSP avocado oil
- 1/2 medium white onion, diced
- 1 cup cherry or grape tomatoes, halved
- 3 cups Cece’s Veggie Co. Organic Riced Broccoli (1 small head broccoli, roughly chopped)
For serving
- scallions
- sriracha
Instructions
- Preheat the oven to 375°F and lightly grease a baking dish with avocado oil.
- Heat the avocado oil in a large pan over medium heat. Once it’s warm, add the onion and riced broccoli. Stir to coat, cover, and cook for 6-8 minutes, until softened and fragrant. Add the halved tomatoes in the last minute.
- To prepare tofu filling, add the drained tofu to a food processor with nutritional yeast, hummus, sea salt, black pepper, garlic powder, and turmeric powder. Blend everything until it’s smooth and creamy, scraping down the sides as needed to recombine.
- Add the tofu mixture to the broccoli rice in a large mixing bowl and stir well to ensure that the vegetables are well coated.
- Spread the mixture into the baking dish in an even layer with a spatula. Top the quiche with more halved tomato, if desired.
- Bake the quiche for 30–35 minutes or until the top and edges start to appear gold brown.
- Remove the quiche from the oven and allow it to cool for 10-15 minutes before serving.
- Slice the quiche into quarters and served with diced scallions and a dash of sriracha, if desired.
- Store the leftovers in an airtight container in refrigerator for 2-3 days and reheat in the microwave before serving.
Notes
Recipe adapted from Minimalist Baker
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Breakfast, Brunch
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free