Tofu and Broccoli Quiche

Tofu and Broccoli Quiche

Serves 6

Umeboshi paste is a salty-sweet Asian condiment made from pickled plums. A little goes a long way in this vegan quiche, perfect for breakfast, brunch or a light lunch with a green salad on the side.

  • 1/2 cup uncooked bulgur wheat
  • pinch of salt
  • 1 tablespoon sesame oil
  • 1 yellow onion, chopped
  • 1/2 pound broccoli, chopped
  • 1/4 pound mushrooms, chopped
  • 1 1/2 pounds tofu
  • 2 tablespoons sesame tahini
  • 1 tablespoon umeboshi paste (pickled plum paste) or white miso
  • 1 tablespoon tamari
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Preheat oven to 350°F. Bring 1 cup water to a boil in a small pot, add bulgur and salt and return to a boil. Lower heat, cover and cook for 15 minutes. Press hot bulgur into a greased 9-inch pie pan and baked for 12 minutes, or until somewhat dry and crust-like. Set aside. Meanwhile, heat oil in a large skillet over medium high heat. Add onions, broccoli and mushrooms and cook briefly. Cover skillet and turn off heat; set aside while you prepare tofu mixture. Blend tofu, tahini, umeboshi paste and tamari in a food processor until smooth. Transfer to a bowl, add cooked vegetables and toss gently to combine. Pour vegetable mixture into bulgur crust, then bake for 30 minutes. Remove from oven and let sit for 10 minutes. Cut into slices and serve hot or cold.

Nutritional Info: 
Per Serving:190 calories (80 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 350mg sodium, 18g carbohydrate (4g dietary fiber, 3g sugar), 13g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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