Craving a warm, savory quiche without dairy or eggs? This vegan tofu quiche is the satisfying, wholesome answer for plant-based eaters who want all the creamy texture and rich flavor of classic quiche—no cheese substitutes required. Packed with tender mushrooms, sautéed sweet onions, and fresh spinach, each bite offers a perfect blend of earthiness and umami. The velvety tofu custard, infused with Dijon mustard, balsamic vinegar, and a hint of smokiness, bakes into a lush, sliceable filling cradled in a golden vegan pie crust.
Whether you serve it for breakfast, brunch, or a hearty main, this quiche delivers nutrition and comfort in every forkful. Balanced by the deep flavor of red wine and the unique depth of nutritional yeast, it’s a dish both vegans and non-vegans will love. Best of all, it’s easy to prepare ahead and slices beautifully once cooled, making it a stunning choice for gatherings or meal prep.
Creamy Vegan Tofu Quiche with Mushrooms & Spinach
Print RecipeIngredients
- 1/8 cup vegetable oil
- 1 medium sweet onion (such as Vidalia®), chopped
- 1 (8 ounce) package sliced fresh mushrooms
- 1 clove garlic, minced
- 1 (8 ounce) package fresh spinach, cut into strips
- 1/4 cup red wine
- 2 tablespoons balsamic vinegar
- 1 teaspoon liquid smoke
- 1 (9 inch) vegan pie crust
- 1 1/2 pounds extra-firm tofu, cubed, or more to taste
- 1/4 cup arrowroot
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- 1/4 cup Dijon mustard
- 2 teaspoons agar-agar powder
Instructions
Warm the vegetable oil in a large pot over medium-high heat; sauté the chopped onion for about 5 minutes until softened.
Add mushrooms and minced garlic, cooking for another 5 minutes, stirring regularly and covering the pot between stirs to retain moisture.
Introduce the spinach, red wine, balsamic vinegar, and liquid smoke. Stir briefly, then cover and remove the pot from heat. Allow the mixture to cool.
Preheat your oven to 350°F (175°C) and arrange the vegan pie crust in a 9- or 10-inch pie plate.
In a food processor, blend the tofu, arrowroot, nutritional yeast, olive oil, Dijon mustard, and agar-agar powder into a smooth, thick paste.
Combine the tofu blend thoroughly into the cooled mushroom and spinach mixture until smooth and pourable.
Pour the filling evenly into the prepared pie crust and smooth the top.
Bake for about 45 minutes, or until the crust is golden and the center feels set.
Let the quiche cool completely before slicing and serving.
Notes
Tips:
For extra flavor, use a mix of wild mushrooms or add sun-dried tomatoes., Press the tofu well before blending to remove excess moisture for a firmer texture., Allow the quiche to cool fully for easier slicing and a perfect clean edge., Leftovers store well in the refrigerator for up to three days and can be enjoyed warm or cold.
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