Tofu Stuffing Quiche
/I think it was 2 years ago when I went a little stuffing crazy, trying to reinvent the classic in fun new ways. I’m all about bread stuffing. Maybe you call it dressing, but for whatever reason I grew up eating/saying stuffing. I’m not into the fancy stuffing concoctions with nuts, dried fruit, and the like. I really go for the simple flavors of onion, celery, carrot, sage, and thyme.
I haven’t succeeded at a gluten-free and vegan traditional bread stuffing yet, so I thought I’d try using those same comforting flavors in a more unusual way.
Maybe it sounds and looks a little too far out there for your Thanksgiving table. I’ll let you be the judge.
All I can tell you is that is tasted good. Real good.
And it’s sure to satisfy your stuffing cravings in a whole new way.
Instead of bread cubes we have a thick, herb-infused crust. Instead of an egg stuffing mixture that is typically mixed with the bread cubes we have a tofu stuffing mixture spread into the crust.
Then it’s baked to a golden brown [and bright yellow – oops, too much turmeric!] perfection and ready to eat.
Main dish, side dish, breakfast, brunch, dinner. It doesn’t really matter.
While mixing the tofu I added a bit of turmeric to help give it a slightly yellow tint instead of the normal off-white tofu color. I added a little bit then a little more and it didn’t change the color much. However, once it baked it basically turned neon yellow from 1/2 teaspoon. I even had to turn down the yellow saturation in the photos a bit or else you would have been blinded. So, you will see that the recipe calls for less 1/8-1/4 teaspoon turmeric, and it’s definitely optional. HA.
adapted from: the Sprouted Kitchen cookbook and my roasted tomato quiche
Tofu Stuffing Quiche
gluten-free, vegan // yields 3-4 entrée portions
for the crust:
- 1 cup ground gluten-free rolled oats, ground nearly to flour consistency
- 3/4 cup almond meal
- 1/3 cup gluten-free rolled oats
- 1 1/4 teaspoons finely chopped sage
- 1/2 teaspoon chopped thyme
- 1/2 teaspoon salt + pepper
- 3 tablespoons unrefined coconut oil, softened
- 2 tablespoons tahini, or natural almond butter
- 1-3 tablespoons ice cold water
for the quiche:
- 1 cup sliced leeks, rinsed well
- 2/3 cup chopped celery, halve the stalk then chop
- 1/3 cup chopped carrot, halve the carrot then chop
- 2 teaspoons finely chopped sage
- 1 1/2 teaspoons minced garlic
- 3/4 teaspoon chopped thyme
- 1/2 teaspoon salt + pepper
- 1, 14oz block firm tofu, drained and patted dry
- 2 tablespoons olive oil
- 1/8-1/4 teaspoon turmeric, optional for color
- 3 cups baby spinach, chopped
Crust directions: Preheat your oven to 400* F and grease a 9-inch pie pan. Mix the ground oats, almond meal, rolled oats, sage, thyme, salt, and pepper in a bowl. Add in the coconut oil, tahini, and 1 tablespoon of ice cold water. Mix thoroughly with both hands until the mixture starts to hold together when squeezed [photo 1]. Add 1-2 tablespoons more water if needed to help hold together.
Press the mixture firmly into the pan starting at the center and work your way out, pushing the dough about 1-inch up the side of the pan. Firmly pack the dough all the way around the sides and on the top edge [photos 2+3]. Bake for 10-12 minutes until just starting to brown. Let cool.
Quiche directions: Turn your oven down to 375* F. Lightly oil a sauté pan and place over medium heat. Once hot add the leeks and 1/4 teaspoon salt + pepper and stir frequently for about 2 minutes. Add in the celery and carrot and stir frequently for another 6-8 minutes until just starting to soften. Stir in the sage, garlic, and thyme and let cook for 1 more minute. Remove from heat.
Place tofu, olive oil, 1/4 teaspoon salt and pepper, and turmeric [if using] into your food processor. Turn on and process until smooth, scraping the sides of the bowl as needed. Empty into a mixing bowl and stir in the leek mixture. Stir in the spinach and then scoop the mixture into the crust. Gently and evenly spread the mixture to the edges. Place in the oven uncovered for 32-38 minutes, until the tofu feels set and the crust is golden brown. Let cool 10-15 minutes then slice with a sharp knife and remove each slice with a thin spatula.
notes: The first slice is the hardest to get out and the top of the crust is a bit crumbly. You could also make these in individual sized baking dishes or in tart pans. Be sure your tahini [or almond butter] is well mixed and not oily on top before adding it to the crust.
The Thanksgiving and fall-themed recipes live on! Although, I’m thinking we need some dessert around here…Yeah, pretty sure.
Ashley
