Excluding cooking time, it only takes about 15-20 minutes to pull this together. You can make it the day before and just warm it up in the morning.
- 1 9 inch vegan pie crust
- 1 Tbsp. olive oil or vegetable broth for sautéing
- 1 yellow onion, minced
- 3 cloves of garlic, minced
- 1/2 tsp. dried thyme
- 3 cups of broccoli florets chopped into small pieces
- 1 tsp. black salt (Kala Namak) or sea salt
- pepper to taste
- 1 pound firm organic tofu, drained
- 1/2 package Zengarry Garlic and Fine Herbs Cashew Cheese
- 1 tsp. dijon mustard
- 1/2 tsp. turmeric
Preheat the oven to 350 degrees. Once preheated poke the pie crust with a fork a few times and cook for 10 minutes.
In a large frying pan sauté onion and garlic in olive oil or veggie broth over medium heat until onion is translucent. Add broccoli, thyme, salt and pepper and continue to cook another 5 minutes or so until broccoli has softened.
In a food processor crumble the tofu and pulse until all the large pieces are gone. Add Zengarry Garlic and Fine Herbs Cashew Cheese, mustard and turmeric and process until smooth. Add about half of the onion and broccoli mixture to the food processor and process until combined, but not completely mushed. You want to leave it a bit chunky.
Scrape the tofu mixture into a large bowl, add the remaining broccoli and onion mixture and mix until well combined.
Scoop the tofu mixture into the partially cooked pie shell and smooth the top. Decorate with cherry tomato halves or a sprinkling of paprika. Bake at 350 degrees for 40 minutes. Allow it to cool for about 15 minutes before slicing.
Replace the broccoli with mushrooms, spinach and artichokes and the thyme with red chill flakes for a spinach, artichoke dip quiche.
Replace the Garlic and Fine Herbs Cashew Cheese with Sun Dried Tomato and Basil Cashew Cheese.