Tofu Quiche with Chickpea Crust

This fully plant-based recipe uses a wide variety of items available at the Project Open Hand grocery store. By incorporating chickpeas in the crust and using tofu as the base for the quiche filling, this dish is high in plant-based protein. This filling, balanced, and delicious meal can be enjoyed as breakfast, lunch, or dinner!

Cooked and filmed by: Fernanda Nunes

Tofu Quiche Recipe Card

Ingredients

2 and 1/2 cups (20 oz) of cooked chickpeas
2 tablespoons Olive Oil
1/2 cup whole wheat flour
2 eggs
1 medium onions, chopped
4 garlic cloves
1 cup vegetable of choice
1 block of soft tofu
1/2 cup unflavored soy milk
2 tablespoon cornstarch
1/2 tablespoon Olive Oil
Pinch of salt

Recipe Steps

Pre-heat the oven to 400 F.
Combine the chickpeas and 2 tablespoons of olive oil, and mash the chickpeas until a dough-like texture is formed.
Add the whole wheat flour and mix well, until no clumps are present then spread the dough as the crust for the quiche in an oven-friendly container.
Bake the crust at 400F for 15 minutes. Remove it from the oven, but keep the oven on.
In a pan, sauté onions and garlic with 1/2 tablespoon of olive oil until transparent.
Add the vegetables of choice with salt and black pepper, as desired, and cook until soft.
Blend the tofu with the soy milk and cornstarch in a food processor or blender until creamy, and add it to the pan to mix it with the vegetables.
Cook this mixture until it thickens. Add the tofu and vegetable filling into the container with the crust, and bake for 15-20 minutes at 400 F.

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