Photo credit: Annie Archambault

Tofu Quiche with Broccoli, Tomatoes and Vegan Pesto

Preparation: 20 min | Baking: 30 min | Portions: 4


  • 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


  1. Preheat the oven to 375°C. Bake the crust for 10 minutes. 
  2. Boil the broccoli, fry the chopped onion and set aside with the cherry tomatoes. 
  3. In a food processor, combine the tofu, 4 tbsp. of Vegan Pesto, add the cheese and a pinch of salt and pepper. 
  4. Mix all ingredients in a bowl and add the mixture to the pie crust. Bake at 375°C for an hour.

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