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Tofu Vegetable Quiche


Almond Oat Crust

  • 1 1/2 cups regular oatmeal
  • 3/4 cup raw almonds
  • 1/4 cup sesame seeds
  • 1/4 teaspoon salt
  • 1/3 to 1/2 cup water


  • 1/2 cup raw cashews
  • 1/2 pound firm tofu
  • 1/8 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 tablespoons cornstarch
  • 1 teaspoon dried herbs, such as basil or Italian seasoning
  • 1 (4 ounce) jar pimentos
  • 1/2 cup chopped green pepper, broccoli or spinach
  • 1/2 cup diced carrots


  1. Almond Oat Crust: Grind oatmeal into a flour in blender or food processor. Place in a bowl. Grind almonds finely in food processor or blender and add to oatmeal flour. Stir in sesame seeds and salt. (Sesame seeds can also be ground up if desired.) Stir in water until dough holds together. Pat into a 9-inch pie pan. Use unbaked for quiche; to bake before filling, bake at 375 degrees F for 10 to 15 minutes.
  2. Filling: Place cashews in a food processor or blender with about 1 tablespoon water. Grind into a paste. Add tofu, 1/2 cup water, garlic powder, salt, cornstarch and herbs. Puree until smooth. Set aside.
  3. Place a nonstick skillet on medium-high heat. Drain pimentos and put liquid into skillet. Add green vegetables, carrots and pimentos and sauté in liquid until crisp-tender. (Add a little water if liquid cooks away.) Stir sautéed vegetables into tofu mixture and pour into unbaked pie crust. Bake at 350 degrees F for 35 minutes or until set.
  4. Let stand for 10 minutes before slicing.
  5. Serve warm or at room temperature.

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