A big perk of senior spring is having a lighter course load and more free time. This week that meant having the time to potluck brunch on a Monday! Our friend Katrina made raspberry kiwi matcha chia pudding, I made this broccoli tofu quiche, and Crystal made chocolate peanut butter cinnamon apple rolls. The combination of the three was a healthful and colorful mix of fruity, veggified, savory, and sweet. Since Katrina recently became vegan, I was excited to experiment with an egg-less, dairy-free quiche. The end result was even better I had imagined! The curry powder baked into a bright yellow hue and the texture was inexplicably addicting. I’ll definitely be making this again!
Broccoli Tofu Quiche (Vegan)
Serves 6 as a side
- 2 cups broccoli, broken into small florets
- 1 small onion
- 1 clove garlic
- 2 tsp oil
- 12 oz firm tofu, drained
- ½ cup soy milk
- 2 tsp curry powder
- ¾ tsp salt
- Preheat oven to 400°F
- Heat oil in a skillet. Sauté onions till lightly caramelized. Add garlic, broccoli, and a splash of water. Lightly season with salt, stir, and cover. Let cook for ~2 min or till the broccoli is softened.
- Rinse the tofu and gently squeeze out some of the excess water. In a food processor, blend together the tofu, soy milk, curry powder, and salt till smooth and creamy.
- In a large bowl, mix together the broccoli mixture and the tofu mixture. Pour the combined mixture into a greased 9” circular pie pan. Bake for 30 minutes.