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Broccoli Tofu Quiche

This tofu quiche is oil-free, gluten-free, and packed with plant-based protein and broccoli. It requires just 9 simple ingredients and is made in under an hour, so get cookin'!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: Vegan
Servings: 12


  • 1 pound firm tofu
  • 1 tbsp tapioca starch
  • 2 tbsp nutritional yeast
  • 2 tsp soy sauce
  • 1 tsp tahini
  • 1 tsp dried oregano
  • 2 tsp garlic powder
  • salt & pepper, to taste
  • 1/2 onion chopped
  • 1 cup broccoli florets chopped
  • crust of your choice


  • Prepare your crust of choice and mold it into your muffin tin, lining each mold so that the crust goes up the sides of each muffin mold. You should be able to make 12 crusts. Pre-bake the crusts per the recipe's directions, then set aside and preheat the oven to 375°F. 
  • Add all quiche ingredients except onion and broccoli to a food processor. Blend until well combined. Taste and adjust seasonings as needed. 
  • Cook onion and broccoli in a fry pan over medium heat, until onions are translucent and broccoli is just getting soft. Remove from heat and mix with tofu filling, by hand. 
  • Spoon quiche filling into each mini crust and smooth out the top of each quiche. Bake for 25-30 minutes, until the tops of the quiches start to turn golden brown. The quiches will firm up as they cool. Store in a covered container in the fridge, or freeze.