A golden, savory pie with a creamy, protein-packed filling, this Vegan Tofu Quiche with Spinach is a plant-based twist on a brunch classic. Packed with herbs, veggies, and flavor, it’s perfect for breakfast, lunch, or even a light dinner. Best of all, it’s dairy-free, egg-free, and completely delicious.
A Comforting Classic, Reimagined
There’s something deeply comforting about quiche. The flaky crust, the creamy filling, the savory aroma wafting through the kitchen—it’s a dish that feels fancy enough for a brunch spread, but simple enough for a weeknight meal. And this Vegan Tofu Quiche with Spinach delivers all of that without the eggs or dairy.
The secret? Silken or firm tofu, blended with plant milk and a few key flavor enhancers like nutritional yeast, garlic, and onion powder. The texture is remarkably similar to traditional egg custard—soft, creamy, and lightly firmed when baked.
Add in sautéed spinach, onions, and any other veggies you love, and you’ve got a nourishing, satisfying quiche that’s packed with plant-based protein, fiber, and flavor.
Whether you’re feeding vegan family members, experimenting with meatless meals, or just craving something cozy and wholesome, this recipe is sure to become a favorite.
What You’ll Need
For the Filling:
- 14 oz block firm tofu (pressed)
- 1/2 cup unsweetened almond milk or soy milk
- 1 tablespoon olive oil
- 1/4 cup nutritional yeast
- 1 tablespoon cornstarch or arrowroot powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon turmeric (for color)
- 1/2 teaspoon sea salt
- Black pepper to taste
- 1 tablespoon lemon juice
- 1 cup sautéed spinach (fresh or frozen, squeezed dry)
- 1/2 cup finely chopped onion (sautéed)
For the Crust (or use store-bought vegan crust):
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup cold vegan butter or coconut oil
- 3–5 tablespoons cold water
Optional Add-Ins:
- Chopped mushrooms
- Red bell pepper
- Vegan cheese shreds
- Fresh herbs (thyme, parsley, or basil)
Pro Tips
- Use firm or extra-firm tofu – It gives the quiche structure while staying creamy.
- Press your tofu well – This removes excess moisture and prevents a soggy filling.
- Don’t skip nutritional yeast – It adds that signature “eggy” flavor and cheesy richness.
- Let it rest before slicing – The filling firms up as it cools, making it easier to serve.
- Make it ahead – It’s even better the next day and great for meal prepping.
Tools You’ll Need
- Food processor or blender
- 9-inch pie dish
- Skillet (for sautéing vegetables)
- Mixing bowls
- Measuring cups and spoons
- Rolling pin (if making crust from scratch)
- Oven
Substitutions and Variations
- No spinach? Use kale, Swiss chard, or broccoli instead.
- No tofu? Substitute chickpea flour batter for a soy-free option (it will require different ratios).
- Gluten-free? Use a gluten-free crust or press mixture into a sweet potato crust.
- Nut-free? Use soy milk instead of almond milk.
- Add more flavor: Mix in fresh herbs, sun-dried tomatoes, or a pinch of smoked paprika.
Make-Ahead Tips
The quiche can be fully baked and stored in the fridge for up to 4 days. Reheat slices in the oven or enjoy cold. You can also prepare the crust and filling separately and assemble just before baking.
This quiche also freezes well. Wrap individual slices tightly and freeze for up to 2 months. Reheat in a 350°F oven until warmed through.
How to Make Vegan Tofu Quiche with Spinach
1. Prepare the Crust
If making your crust, mix flour and salt in a bowl. Cut in the vegan butter until crumbly. Add cold water, 1 tablespoon at a time, until dough holds together. Roll out into a circle and press into a 9-inch pie dish. Chill in the fridge while making the filling.
2. Sauté the Vegetables
In a skillet, heat olive oil and sauté the onion until soft and translucent. Add spinach and cook until wilted. If using frozen spinach, just sauté to heat through and evaporate extra moisture.
3. Blend the Filling
In a food processor, combine tofu, almond milk, lemon juice, nutritional yeast, cornstarch, garlic powder, onion powder, turmeric, salt, and pepper. Blend until smooth and creamy.
4. Combine and Fill
Transfer the tofu mixture to a bowl and stir in the sautéed spinach and onions (plus any optional add-ins). Pour into the prepared pie crust and smooth the top.
5. Bake
Bake the quiche at 375°F (190°C) for 35–40 minutes, or until the top is golden and the center is set. Let cool for at least 15 minutes before slicing.
Leftovers and Storage
Store leftover quiche in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven or enjoy cold—it’s just as tasty either way. To freeze, slice and wrap individual portions tightly. Freeze for up to 2 months and reheat directly from frozen.
A Savory Slice of Plant-Based Comfort
This Vegan Tofu Quiche with Spinach is everything a quiche should be—hearty, flavorful, and delightfully creamy—without a single egg in sight. Whether you serve it for brunch with fruit and toast, or pair it with a salad for a satisfying dinner, it’s a recipe that proves just how delicious plant-based meals can be.
Try it out and let me know how it went! Did you go classic with spinach or toss in some mushrooms and herbs? I’d love to hear your favorite quiche mix-ins in the comments below!
