1.5 - 2 medium-large potatoes (about 3 cups grated)
2 tablespoons melted vegan butter (or sub olive oil)
1/4 teaspoon sea salt and pepper
12.3 ounces extra firm silken tofu, patted dry
2 tablespoons nutritional yeast
3 tablespoons hummus
Sea salt and black pepper (to taste)
1/2 teaspoon paprika
1/2 teaspoon tumermic
3 garlic cloves, chopped
3 scallions, thinly sliced
1 bell pepper, diced
1/4 cup sun-dried tomatoes
1 cup chopped broccoli
Preheat oven to 450 degrees F and lightly spritz a 9.5 inch pie pan with non-stick spray.
Grate potatoes and measure out 3 cups. Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and 1/4 tsp each salt and pepper. Toss to coat, then use fingers press into the pan and up the sides to form an even layer. Bake for 22-27 minutes or until golden brown all over. When crust is done, lower oven temperature to 375 degrees.
While crust is baking, heat a pan over meduim heat, spray with non-stick spray. Prep veggies and toss into pan with garlic and healthy pinch each salt and pepper. Cook until veggies start to brown.
To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, spices, and a heaping 1/4 tsp each sea salt and black pepper.
Once veggies are cooked, combine them in a mixing bowl with tofu mixture and sun-dried tomatoes. Toss to coat, then add to the crust and spread into an even layer.
Bake quiche at 375 degrees for a total of 30–40 minutes or until then top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil. Let cool briefly and then serve with fresh herbs or green onion.
Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350 oven.
makes 8 slices