Vegan Tofu Quiche

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This easy vegan tofu quiche features a fluffy, egg-like tofu filling and sautéed veggies baked in a flaky pie crust.

This tofu quiche is a delicious, healthy, and filling vegan dish perfect for all eaters. Firm tofu mimics the bouncy, fluffy texture of eggs while adding lots of plant-based protein. This quiche can easily be made gluten-free with a gluten-free crust. I love serving this for a hearty breakfast, but it’s also great for lunch or dinner paired with a side salad, roasted veggies, or potatoes!

Key Ingredients

  • Firm Tofu ⟶ Some tofu quiche recipes use silken tofu, but I prefer the bouncy, chewy texture of firm tofu. This tofu quiche has a more firm texture rather than a loose custard-like texture.
  • Veggies ⟶ For this recipe I used leeks, mushrooms, and zucchini, but feel free to use whatever you have on hand. See tips below for other suggestions.
  • Nutritional Yeast ⟶ Adds umami but you can omit if necessary.
  • Spices ⟶ Paprika and herbs for flavor, turmeric for color (optional). You can also use black salt if you want a more egg-y flavor.
  • Pie Crust ⟶ Store-bought or homemade (recipe included). If making your own pie crust, be sure to factor in a few extra hours of prep/chill time. For a quicker option, use store-bought, just check the ingredients to make sure it’s vegan (most generic ones are actually made with vegetable oil).

Tips for Success

Switch up the veggies ⟶ Onions, tomatoes, spinach, kale, bell peppers, broccoli, even potatoes would be delicious!

Use cooked veggies, not raw ⟶ Whatever veggies you use, make sure you cook them first as they won’t cook much in the oven, and you want to get rid of excess moisture in the veggies.

Vegan Tofu Quiche FAQ

Do I need to press the tofu?
No, the tofu doesn’t need to be pressed just drained. Removing too much liquid from the tofu will make your quiche filling too thick and pasty.

Can I use silken tofu?
I have only tested this recipe with firm tofu so I don’t recommend it. Silken tofu has a lot more water in it, so you’d need to add flour/chickpea flour/corn starch to absorb some of the liquid.

Do I need to par-bake the crust?
Par-baking the crust is essential to avoid a soggy crust, so please don’t skip this step!

What if I don’t have pie weights?
I’ll be honest and say that I never bake with pie weights. I know they’re supposed to be helpful in preventing crust shrinkage, but it’s just extra work and tools that aren’t worth it to me unless I’m trying to impress guests. To reduce crust shrinkage as much as possible without using pie weights:
-poke a ton of holes in your crust with a fork before baking
-chill the dough pressed into the pie pan for 30 minutes before baking
-when pressing the dough into the pie pan, cover the rim of the pan plus a little extra to account for some shrinkage

Can I make quiche without the crust?
You can definitely make this a crust-less quiche! Preheat the oven to 350°F and start from step 4.

Why is my quiche so soft?
This is due to excess moisture. Either you used very water-y veggies (like zucchini, tomatoes, mushrooms) and didn’t cook off or drain off excess liquid; or you used a softer tofu like medium firm or firm. Also be sure to let the quiche cool for a bit after you take it out of the oven so the filling can set.

More Filling Vegan Breakfasts

If you make this tofu quiche, don’t forget to leave a comment/rating down below and tag me in your photos on instagram I love seeing all of your tasty recreations!

Vegan Tofu Quiche

This easy vegan tofu quiche features a fluffy, egg-like tofu filling and sautéed veggies baked in a flaky pie crust.
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chill Time for Pie Crust 2 hours 30 minutes
Course Breakfast
Cuisine Vegan
Servings 8 slices



  • 1 tbsp olive oil
  • 1 large leek, thinly sliced
  • 1 garlic, minced
  • 6 oz mushrooms, sliced
  • 1 zucchini, sliced into half moons
  • 16 oz extra firm tofu, drained
  • 1 tbsp soy milk
  • 2 tbsp nutritional yeast
  • ¼ tsp paprika
  • ½ tsp dried herbs (oregano, thyme, parsley, rosemary, etc)
  • ½ tsp salt or black salt* for eggy flavor
  • ¼ tsp black pepper
  • ¼ tsp turmeric, optional for color

Pie Crust (or use store-bought)

  • 1 ½ cups (180 grams) all purpose flour
  • ½ tsp salt, omit if butter is salted
  • 1 tsp sugar
  • ½ cup (104 grams) cold vegan butter, diced
  • 3-4 tbsp ice water


Pie Crust (skip if using store-bought)

  • Mix together flour, salt, and sugar.
  • Add cold diced butter and use a pastry cutter, fork, or your hands to mix everything together into a sand-like consistency. If using your hands, pinch the butter into the flour.
  • Add water 1 tablespoon at a time until the dough just comes together. Use your fingers to gently mix the dough as you add the water. You should be able to take a handful of dough and clump it together without it falling apart.
  • Gather the dough into a big ball. Cover and chill in the fridge for 1-2 hours.


  • Preheat oven to 375°F/190°C.
  • Roll out the pie dough and press it into a 9-inch pie pan. Chill in the fridge for 30 minutes (if you're in a rush, you can place it in the freezer for 5-10 minutes, but don't leave it too long or the dough will get too cold and crack during baking).
  • Par-bake crust: Remove the pie pan from the fridge/freezer. Place a sheet of parchment paper on top and add pie weights or dried beans**1. Bake for 15 minutes, then remove the pie weights and parchment paper and bake for another 5 minutes or until golden on the edges. Set the crust aside while you prepare the filling. Reduce oven temperature to 350°F/180°C.
  • Sauté veggies: Heat olive oil in a skillet over medium heat. Add leeks and a pinch of salt and cook until leeks are soft, about 5 minutes. Add garlic, mushrooms, and zucchini and cook another 3 minutes or until veggies are tender. Remove from heat and drain off any excess water left in the pan. Set aside while you prepare the tofu filling.
  • Blend tofu filling: To a blender or food processor, add tofu, soy milk, nutritional yeast, paprika, herbs, salt, pepper, and turmeric. Blend until smooth. Pour into the pan with the veggies and mix to distribute.
  • Fill pie crust: Pour filling into crust and bake for 45-60 minutes until the filling is set and the top is firm. If the edges of the crust are browning too quickly, cover with a pie crust shield or aluminum foil.
  • Cool: Let the quiche cool for at least 10 minutes before cutting. Quiche can be served warm or cold. The filling will firm up more as it cools.


1) Par-bake crust: Pie weights/dried beans/sugar are usually recommended when par-baking pie crust to prevent the crust from shrinking. However, if you’re feeling lazy you can just poke holes on the surface of the crust with a fork. To minimize crust shrinkage, make sure your crust is very cold immediately before baking. You may only need to bake the crust for 10-15 minutes, just until the edges are golden.

*Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!

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