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.

Tofu Stuffing Quiche | edibleperspective.com

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.

Tofu Stuffing Quiche | edibleperspective.com

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.

Tofu Stuffing Quiche | edibleperspective.com

And it’s sure to satisfy your stuffing cravings in a whole new way.

Tofu Stuffing Quiche | edibleperspective.com

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.

Tofu Stuffing Quiche | edibleperspective.com

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.

Tofu Stuffing Quiche | edibleperspective.com

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.

Tofu Stuffing Quiche | edibleperspective.com

Print this!

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.

Tofu Stuffing Quiche | edibleperspective.com

The Thanksgiving and fall-themed recipes live on! Although, I’m thinking we need some dessert around here…Yeah, pretty sure.

Ashley

Stuffed Delicata Squash with Quinoa Stuffing

vegan, gluten-free, nut free

2 delicata squash

1 cup uncooked quinoa, rinsed

1 3/4 cups + 1/4 cup low/no sodium vegetable stock, divided

2 tablespoons sunflower oil, divided

1 cup diced onion

1 cup chopped celery

1 cup chopped baby portabellas

1/2 cup chopped carrot

1 tablespoon minced garlic

1 tablespoon finely chopped sage

1/2 tablespoon finely chopped parsley

1 teaspoon dried thyme

1/2-3/4 teaspoon salt

1/4 teaspoon black pepper

oil/salt/pepper for rubbing the squash

Squash:

Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.

Slice both squash lengthwise in half and lightly rub the inside and cut edge with oil and a generous sprinkle of salt and pepper.

Place on the pan cut side down and roast for about 30 minutes. The edges will be golden brown and the flesh will be just tender.

Keep your oven at 400* after the squash is done.

Quinoa:

While the squash is roasting place a pot over medium heat with 1 tablespoon of oil.

Place your rinsed quinoa in the hot pot and stir for 2-4 minutes until lightly toasted.

Add 1 3/4 cups vegetable stock and bring to a boil over med-high heat.

Give 1-2 stirs after it boils then reduce heat to simmer and cover for 15-18min until the liquid is absorbed.

Remove from the hot burner keeping the lid on for 10min. Fluff with a fork.

Stuffing:

While the quinoa is cooking, heat a large pan over med-low and add 1 tablespoon of oil.

Once hot add the onion, celery, carrot, 1/2 teaspoon salt, and pepper stirring frequently for 12-15min. You’re looking for a light golden brown color and a bit of give to the celery and carrot.

Add in the garlic, sage, parsley, and thyme and stir for about 30 seconds until fragrant.

Measure out 3 cups of cooked quinoa and add that to the pan along with the mushrooms and 1/4 cup of vegetable stock.

Stir every minute or so until the mushrooms are cooked and the liquid is absorbed. About 6-8 minutes. If the mixture seems like it’s drying out add a bit more veggie stock [mine didn’t dry out at all].

Taste and add more salt/pepper if desired.

Fill your squash halves with the quinoa stuffing and bake for about 10 minutes. If you want the top a little crunchy you can place it under the broiler on high for 1-2 minutes watching closely.

Top with fried sage leaves if desired.

Serve as is or slice into quarters or thirds with a sharp knife and serve as a side dish.