Spinach Tofu Quiche

Spinach Tofu Quiche

I found this recipe in my mom's recipe box years ago when she was on a "health kick" and adapted it for our family. It's easy to make ahead and reheat. Just add a greens salad for a complete meal.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course


  • Skillet
  • Chef's knife
  • Pan for cooking spinach
  • Colander
  • Blender
  • Mixing bowl
  • Quiche pan, pie plate, or round casserole


  • 1 pie crust use favorite recipe or go crustless
  • 1 lb spinach chopped
  • 1 cup mushrooms sliced
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 2 garlic cloves minced
  • 1 lb tofu extra firm
  • 1/4 cup Bragg's Liquid Aminos
  • 1/4 cup water


  • Preheat oven to 350.
  • Prepare crust and place in your choice of round baking pan. Set aside.
  • Steam spinach with a small amount of water until wilted and bright green. Place in colander and set aside to cool and drain.
  • Cook onion, red pepper, and garlic in small amount of water or oil until soft.
  • Blend tofu with Bragg's Aminos and water until completely smooth and place in mixing bowl.
  • Add onion, pepper and garlic mixture to tofu.
  • Squeeze cooled spinach with your hands to remove excess moisture. Add to tofu mixture.
  • Stir well to combine. Spoon into pie crust. Bake for 1 hour until quiche cracks and begins to turn golden on top.
  • To reheat, cover with foil and bake in 350-degree oven 30-40 minutes.

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