Eggs are called many things- incredible, edible, the “perfect” protein. I bet you’ve heard you’re supposed to snack on hardboiled eggs and load up your breakfast with egg whites (but skip the whole grain toast).
Guess what? This is all false! …And mostly marketing.
Even just one egg a day may be too much. In fact, just one egg a week may increase your risk of diabetes. When studied head to head with smoking, eating eggs results in a similar increase in artery plaque.
Eggs were the final animal food we ditched. We started eating them less and less frequently, and eventually would feel like death warmed over if we took even just one eggy bite. You see, we love brunch, but vegan brunch can be tough to find (at least in St. Louis).
One of our solutions to this conundrum: tofu quiche. You guys, this eggless quiche will blow your mind. Serve it warm or cold, definitely with whole grain toast, probably smothered in avocado and hot sauce. This version- Brussels Sprout Tofu Quiche- utilizes one of our favorite cruciferous veggies. But this recipe can easily be switched up with red and green bell peppers (holiday tofu quiche!), mushrooms, or sweet potatoes.
So let’s take back brunch! And make our hearts and cells happy while we’re at it.
- 1 block firm or extra-firm tofu, drained
- ¼ cup nutritional yeast
- ¾ teaspoon turmeric powder
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 1 onion, diced
- 1 # brussels sprouts, trimmed and quartered
- 2 cloves garlic, peeled and minced
- ⅓ cup whole grain breadcrumbs
- Preheat oven to 350F and lightly oil a pie pan or tart pan. Coat pan with breadcrumbs.
- Press tofu block between 2 layers of paper towels to remove as much water as possible.
- In a blender or food processor, combine pressed tofu, nutritional yeast, turmeric, and salt. Blend until smooth.
- In a sauté pan, heat oil over medium heat. Add onions and sauté until translucent. Add garlic and Brussels sprouts and sauté until softened (remove from heat just as the vegetables start to stick to the pan).
- Transfer blended tofu mixture to a bowl and fold in sautéed vegetables. Spread mixture evenly in the prepared pan.
- Bake for 30-40 minutes, until the top turns firm and golden brown. Let cool completely before slicing into wedges and serving.
