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Vegan Tofu-Beet Quiche

created this vegan quiche recipe for my hubby’s birthday. My savoury pie made him especially happy as he’d already had a very creamy vegan raw cake in the office that day. Therefore, he sat down with a piece of my vegan quiche accompanied by steamed leafy greens and oil-free veggie sauce with great satisfaction.

vegan tofu

To be honest, I didn’t think the recipe would turn out perfect the first time. Instead, I was prepared to give it at least 2-3 tries before I’d be satisfied. Despite the low expectations, my vegan quiche was a hit! However, one of the things I did change was the crust. Namely, I substituted walnuts with peanut butter in the final version of this vegan quiche recipe. The reason was that I wanted the crust be easier to prepare. Secondly, I added some fresh rosemary and soy sauce for extra flavour as rosemary combines so well with beetroot.

vegan tofu

Vegan Tofu-Beet Quiche

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes


  • 270g (9.5oz) of extra firm tofu
  • ¼ tsp. black salt
  • Himalayan salt to taste
  • Black pepper to taste
  • ½ tbsp. dried oregano
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ cup (120ml) water
  • 1 level tbsp. psyllium husks
  • 1 raw beet, finely grated
  • 1 big carrot, grated
  • 2 tbsps. chopped fresh rosemary
  • 1 tsp. soy sauce
  • 2 cups fresh spinach


irst, using spoon and your hands, mix together the crust ingredients.

Next, press the crust batter into 6” (15 cm) or 6.3” (16 cm) spring
form cake tin and bake at 180°C (355°F) for 10 minutes. Let cool.

While the crust is baking, steam the spinach or other leafy greens (chard, kale, turnip greens, collard greens).

Also, sauté carrot and rosemary: add 1 tbsp. of water and 1 tsp. of
soy sauce into a saucepan. When it starts to sizzle, add coarsely grated
carrot and chopped fresh rosemary. Sauté for 3 minutes, adding water if

Process all filling ingredients (except beet, carrot, rosemary, soy
sauce and spinach) into a batter. Then, mix in finely grated raw beet.

Top the crust with a layer of sautéed carrot and rosemary (drain any excess water).

Next, add steamed and drained spinach.

Spread the tofu-beet mixture on top of spinach.

Finally, sprinkle some coarsely grated raw carrot and beet on top on the quiche.

Bake at 180°C (355°F) for 55 minutes. Let cool before slicing.

Tips on my vegan quiche recipe:

  • To save time and make the quiche a bit leaner, prepare it without crust, in which case place the carrot-spinach layer in the middle.
  • You can use any leafy greens instead of spinach: kale, chard, collard greens, or turnip greens.

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