Stefan and Max’s Vegan Tofu Quiche Recipe
Crust: Your favorite vegan pie crust
OR Chebe crust, vegan:
1 all purpose chebe bread mix
2 tbsp. ground flax seed
6 tbsp warm water
3 tbsp. olive oil or vegan margarine
5 tbsp soy milk
1/2 tsp garlic
1 tsp. onion powder

1 lb very fresh, organic tofu
1/4 c olive oil
1 large portobello mushroom, chopped (including stem)
1 C or more chopped, fresh beet greens (ideal) or spinach

1/2 C onion essence: 1 med onion (minced) 2 cloves garlic (minced) 1/4 C GF low sodium tamari (or less- this amount resulted in more saltiness than I ideally wanted), 1 T blackstrap molasses, a little olive oil [you will have some essence left over. reserve for another recipe.]

3 tbsp. nutritional yeast (optional)
1/8 to 1/4 tsp turmeric (mostly for color, you can leave it out)

Preheat oven to 350.
For Chebe crust, combine all ingredients and mix into a ball. Work with the dough until it is malleable and moist, and slightly oily. Roll out half of the dough inside a freezer gallon bag with the sides cut out. Place an upside down pie pan underneath the bottom plastic layer, peel off the top layer of plastic and place another inverted pie pan on top of the naked dough. Flip the pie pans so they are right side up, remove the top pie pan and then peel off the (now) top layer of plastic wrap. Make any repairs necessary to the crust. Bake pie shell for 10-15 minutes. (Less with another pie crust recipe) Roll out your remaining dough and use for knishes.

Grate your tofu with the large holes of your grater. Blend half of the grated tofu with the olive oil in a food processor.

Sautee the onion and garlic in a small amount of olive oil in a cast iron pan. When both are translucent and have started to caramelize, add the tamari and molasses to the pan. Pour into a measuring cup and measure out 1/2 cup for your recipe. Put the remainder in the refrigerator and use in another recipe.

Clean pan. Add a dab of olive oil to the clean cast iron pan and saute your mushroom stems first, adding the chopped cap pieces when the stems have started to soften. When done, turn off heat.

Mix all the ingredients together. Don’t forget the cleaned, chopped beet greens! Then, fill pie crust with the tofu mixture (leaving some for knish filling). Use your remaining dough to make some makeshift tofu knishes. The dough is fragile, so don’t worry too much about rips. Consider them holes for the steam to escape. Spray knishes with nonstick olive oil cooking spray and bake on a dark cookie pan.

Bake 25-30 minutes.

I wanted to experiment with a healthy, vegan Chebe pastry crust so I tried flax seed “eggs” for the first time. It wasn’t bad, but especially in the bottom of the pie, the chebe dough was very chewy. The (rather ugly) knishes managed to be crispier, although they were still more chewy/ gooey than the non-vegan recipe. Next time I will try it with half tofu and half flax seed, or half egg replacer and half flax seed, and see how that works. The dough did not puff in the appealing way it does with non-vegan ingredients, so you might be better off with another pastry recipe.

Interestingly, the bottom of the crust was edible the next morning, even when cold. The Crispier sides were a bit too chewy so still necessitated reheating in the oven, but I probably cold have enjoyed the whole thing cold with only minor need for dental work afterwards.