Tofu Quiche with Broccoli, Tomatoes and Vegan Pesto
Preparation: 20 min | Baking: 30 min | Portions: 4
Ingredient
- 9″ vegan pie crust
- 3/4 cup broccoli
- 1/2 cup cherry tomatoes
- 1/2 cup almond milk
- 1/4 cup Parmesan style soy cheese
- 1/2 onion
- 1 package of tofu
- 4 tbsp. Hydro Culture’s Vegan Pesto
- Salt and pepper
Preparation
- Preheat the oven to 375°C. Bake the crust for 10 minutes.
- Boil the broccoli, fry the chopped onion and set aside with the cherry tomatoes.
- In a food processor, combine the tofu, 4 tbsp. of Vegan Pesto, add the cheese and a pinch of salt and pepper.
- Mix all ingredients in a bowl and add the mixture to the pie crust. Bake at 375°C for an hour.
