Vegan Mushroom and Asparagus Quiche
- 1 lb. firm or extra-firm tofu
- 1/3 cup soymilk
- 1/2 tsp. salt
- 2 tsp. nutritional yeast (optional)
- 1/2 tsp. lemon juice
- 1 tsp. ground flaxseed mixed with 3 tsp. water
- 1 1/2 cups thinly sliced yellow onion
- 1 cup chopped asparagus, tips reserved for garnish if desired
- 1 cup sliced button mushrooms
- 3 strips cooked vegan bacon, crumbled (optional)
- 1/4 cup vegan cheddar cheese (optional)
- Salt, pepper
- Oregano
- Rosemary
- 1 pie crust
Preheat oven to 350 degrees.
Heat a large skillet over medium low heat. Add a few tsp of olive oil and add the onions. Season with a bit of salt then put a lid on them and let them cook very slowly, for about 15 minutes. They should not be “frying” but rather “caramelizing.”
Meanwhile, squeeze the tofu to drain the water. Crumble it into a large mixing bowl. Add the nutritional yeast, soymilk, lemon juice, and flax mixture. Mash really well with a wooden spoon until there are no large pieces of tofu. At this point it will look a bit like ricotta cheese. Season with salt, pepper, dried oregano and dried rosemary. Taste for seasoning and adjust as necessary.
Add the asparagus and mushrooms to the pan with the onions, adding additional oil if necessary. Season with additional salt and pepper. Saute until the mushrooms release their liquid and the asparagus is tender. Taste for seasoning and adjust as necessary. Drain off any excess liquid. Combine the vegetable mixture and the tofu mixture.
To Assemble:
Add the crumbled bacon to the bottom of the pie crust and top with the vegan cheese, if using. Then fill the crust with the tofu mixture. Press it down a bit with a spoon and smooth out the top. Arrange the asparagus tips on the top in a starburst pattern if you like.
Bake for 35-45 minutes, or until the edges are a bit brown and the tofu is set. Let cool for 30 minutes or so before slicing.
