Brussels Sprout Tofu Quiche
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 4 wedges
This Brussels Sprout Tofu Quiche will blow your mind. Serve it warm or cold, definitely with whole grain toast, and probably smothered in avocado and hot sauce.
  • 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
  1. Preheat oven to 350F and lightly oil a pie pan or tart pan. Coat pan with breadcrumbs.
  2. Press tofu block between 2 layers of paper towels to remove as much water as possible.
  3. In a blender or food processor, combine pressed tofu, nutritional yeast, turmeric, and salt. Blend until smooth.
  4. 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).
  5. Transfer blended tofu mixture to a bowl and fold in sautéed vegetables. Spread mixture evenly in the prepared pan.
  6. Bake for 30-40 minutes, until the top turns firm and golden brown. Let cool completely before slicing into wedges and serving.
Recipe by Plant Eaters' Manifesto at