Post any of your iEat Green recipes either on Instagram using the hashtag #iEatGreenRecipes and tag @ieat_green  or on Facebook.

Follow iEat Green on Instagram and Facebook for more healthy & delicious recipes!

Brunch is an integral part of the American weekend experience, and often that includes some form of eggs. If you are vegan, and want to blend in with what the others are eating, this Tofu Quiche is a real winner!

Preheat oven to 425 degrees

Ingredients

1 prepared Vegan pie shell

1/2 round cake of Miyoko’s ‘Herbes de Provence’ Cashew Cheese

1 Tbs. ground flax seed

1 Tbs. apple cider vinegar

1 Tbs. water

½ Block extra firm Tofu

¼ cup, plus 1 Tbs. Oat Milk

½ t salt

¼ t. white pepper

¼ t. nutmeg

2 Tbs. fresh chopped dill, plus 1 t. for garnish

2 Tbs. Dijon mustard

1 cup broccoli florets, cut small

1 onion, diced

10 Shiitake mushrooms, stems removed, sliced

10 stalks asparagus, sliced on diagonal 1” long

½ cup cherry tomatoes, sliced thin

1 t. minced garlic

1 Tbs. mirin

1 Tbs. tamari

Directions

1. Soften 1 Tbs. of ground flax seed in 1 Tbs. of apple cider vinegar and 1 Tbs. water.
2. Let sit for 10 minutes.
3. In the meantime, using an immersion blender, puree the block of tofu with the oat milk.
4. Add the salt, pepper, nutmeg, and dill. Blend until smooth.
5. Add the apple cider vinegar and flax seed mixture. Blend again.
6. In heavy sauté pan, sauté onions till translucent, add shiitake mushrooms and minced garlic, and cook until soft. Add the broccoli and cook for a few more minutes, add the asparagus.
7. Season with the mirin, and tamari.
8. Spread 2 Tbs. of mustard over entire bottom of pie shell, then sprinkle the Miyoko’s cashew cheese all around, then add the sautéed vegetables. Pour tofu mixture over vegetables and spread evenly in pie shell. Dot the top of the quiche with the sliced tomatoes and sprinkle with the remaining 1 t. of dill.
9. Bake for 15 minutes at 425’, then reduce temperature to 375’ and bake for 30 minutes more.