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. 

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

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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

sweet potato leek + sage latkes

Whatever you do…

Do not gift these to someone in a jar.  I’m pretty sure that would turn into a hot, soggy mess.  And no one wants a hot, soggy, edible gift.

Instead, invite a friend over for lunch and make these alongside a veggie filled salad.

I grew up eating latkes around this time of year.  Specifically, during Chanukah.  They’re a favorite of mine that I often forget about.  While the old-fashioned potato version is pretty much perfect on its own, I wanted to put a little spin on things today.

I used leeks instead of onions for a more mild flavor.

Well that, aaaand because leeks are pretty and I love cutting them. 

My idea was to try baking the latkes, but I also pan fried a few to compare.

I’ll let you take a wild guess as to which version was superior. 

I always remember frying them when we were younger.  There was a distinct smell from the frying of potato, onion, and egg that I will never forget and always be able to sniff out.  Today was no different.  It made me feel all warm and fuzzy inside, while at the same time it made me miss my family!

I wish they could have been here to help me scarf these delicious little gems right up.  But maybe this way is better because now I have them all to myself.

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Sweet Potato Leek & Sage Latkes

gluten-free, dairy-free // yields 14-16 latkes // adapted from organic gardening

• 5 cups grated sweet potato, about 2 medium sweet potatoes– skin on is fine
• 1 cup chopped leeks
• 1/3 cup raw buckwheat flour
• 2 tablespoons chopped sage
• 1 1/2 teaspoons minced garlic
• 2 eggs
• 1 tablespoon sunflower oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• oil for the pan
• optional toppings: applesauce, Greek yogurt, sour cream

For fried latkes: Despite the fried version only cooking for 5-6 minutes in a pan, the sage and leek mellowed out much more than the baked version.  They became very crisp around the edges and firm in the center.

1. Place the grated sweet potato in a large bowl and squeeze out some of the moisture with a towel.
2. Mix in the leeks, flour, sage, and garlic.
3. In a small bowl whisk together the eggs, oil, salt, and pepper.
4. Pour the egg mixture in the potato bowl and mix with a large fork until fully combined.  The mixture will be very wet.
5. Heat a large skillet/pan over medium heat and add enough oil to give a good coating in the bottom of the pan.
6. Form about 1/4 cup sized balls from the mixture, packing between your hands and then place in the pan.  You should be able to form somewhat messy ball that loosely holds together.
7. Press with a spatula to about a 3-inch diameter.  Repeat until the pan is full, but don’t overcrowd.
8. Cook for about 3 minutes until golden brown, then flip and cook another 2-3 minutes.
9. Repeat steps 6-8 until all are cooked and add more oil if needed in between batches.
10. Place on a paper towel lined plate, lightly dab the excess oil, sprinkle with salt, and serve with applesauce, Greek yogurt, or sour cream if desired.

For baked latkes:I preferred the fried version overall but really enjoyed the baked version cold on a salad or just straight out of the fridge.  They are softer in the center than the fried version with a stronger sage flavor, but still have crisp edges.

1. Heat your oven to 400*F and line a large baking sheet with parchment paper or grease with cooking spray.
2. Place the grated sweet potato in a large bowl and squeeze out some of the moisture with a towel.
3. Mix in the leeks, flour, sage, and garlic until fully combined.
4. In a small bowl whisk together the eggs, oil, salt, and pepper.
5. Pour the egg mixture in the potato bowl and mix with a large fork until fully combined. The mixture will be very wet.
6. Form about 1/4 cup sized balls from the mixture, packing between your hands and then place on the baking sheet. You should be able to form somewhat messy ball that loosely holds together.
7. Press with a spatula to about a 3-inch diameter. Leave about 1” in between each latke.
8. Bake for 15 minutes, flip, then bake another 15-20 minutes until golden brown and crisp around the edges.
9. Sprinkle with salt and serve with applesauce, Greek yogurt, or sour cream if desired.

notes: If you have a food processor with a grater attachment I highly suggest using it.  It takes seconds to grate 5 cups.  You could use gluten-free oat flour instead of buckwheat flour if desired.  Do not use toasted/brown/kasha buckwheat as it has a very strong flavor.  You can easily grind raw buckwheat flour at home in a high speed blender.  Grind raw buckwheat grounds until you have a fine, flour consistency.

Baked version photographed below.

Applesauce will always be my favorite topping and it works so well with this sweet potato + sage version.

Enjoy!

I’ll be back with more things in jars very soon!

Ashley