breakfast friday >> roasted tomato, kale, + herb tofu quiche

Friday is now my favorite day of the week.  [Before I typed Friday I actually typed "breakfast."  Yes, in my world "breakfast" is a day of the week.]

I mean, there are obvious reasons for Friday being the best day of the week, but since starting Breakfast Friday I literally cannot wait for Fridays!


So many recipes to share.  Not enough Fridays.


This recipe came about after a reader asked if I had any savory vegan breakfast ideas.

I have a few in mind but wanted to start here for a few reasons.

  • Great for a crowd!
  • Awesome if you're new to tofu.
  • Super flavorful + fresh.
  • Can be served for any meal of the day.
  • Absolutely delicious straight from the fridge!

Yesterday was a hot day in the kitch, for sure, but it was beyond worth it.


The idea for this tofu quiche came from the lovely Sara, over at Sprouted Kitchen.  I found it in her cookbook a few months back and was pleasantly surprised at how tasty it was.  I may even go so far as to say I like tofu quiche more than egg quiche, and you know how much of an egg-lover I am!  I've made numerous recipes from her book and have yet to be disappointed.  My favorite so far are the lentil meatballs with lemon basil pesto.


In this version I adapted the crust to use both ground oats and almond meal, and in the quiche I added a few ingredients and took a few away, like nutritional yeast + tahini.


You'll see in the recipe that I call for fresh herbs.  Feel free to use any herbs your prefer!  I used a mix of basil, oregano, rosemary, and a little lemon thyme.  I liked using a mix but if you only have 1 or 2 that will do just fine!


Roasting the tomatoes is definitely worth the effort and helps avoid a soggy, wet texture in the quiche.  Also, while they're cooking you can get most everything else done to prep for this meal.  


Print this!

adatped from: Sprouted Kitchen tofu quiche in rosemary almond meal crust

Roasted Tomato, Kale, + Herb Tofu Quiche with Oat Almond Crust

gluten-free, vegan // yields 1, 9-inch quiche ~4 servings

for the quiche:

  • 1, 14oz package firm tofu, drained
  • 2 cups chopped lacinato/dinosaur kale, stems removed, washed + dried
  • 1 1/2 cups cherry tomatoes, halved
  • 3/4 cup chopped sweet onion
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons sesame seeds
  • scant 1 tablespoon unsweetened almond milk
  • 2-3 teaspoons chopped fresh herbs
  • 1 1/2 teaspoons minced garlic
  • 1/4 - 1/2 teaspoon salt + pepper
  • few glugs of hot sauce, optional
  • oil, for cooking tomatoes + onion

for the crust:

  • 3/4 cup almond meal
  • 3/4 cups ground gluten-free oats, slightly more coarse than flour but oat flour will also work
  • 1/4 cup gluten-free rolled oats
  • 3 tablespoons softened extra virgin unrefined coconut oil
  • 1 tablespoon chopped fresh herbs
  • 1 tablespoon cold water
  • 1/2 teaspoon salt + pepper
  1. Preheat oven to 400* F and line a large baking sheet with parchment paper.
  2. Lightly coat the halved tomatoes with a drizzle of oil and a light sprinkle of salt + pepper, then roast for about 30 minutes, stirring once halfway through until shriveled and starting to brown.  Let cool.  
  3. Turn oven down to 375* F.
  4. While the tomatoes are roasting, heat a pan over medium with 1/2 - 1 tablespoon of oil.
  5. Once hot, add the onion and cook stirring frequently for about 7-10 minutes until cooked down and starting to brown.
  6. Add the garlic and stir for 30 seconds - 1 minute until fragrant and light brown.  Remove from the heat and let cool.
  7. Mix the almond meal, ground oats, rolled oats, herbs, salt, and pepper in a large bowl.
  8. Add in the coconut oil and cold water and mix with your hands until the mixture starts to hold together when squeezed.  If it seems dry add 1/2-1 more tablespoon of coconut oil.
  9. Lightly grease a 9-inch pie dish and empty the dough into the pan.  Press firmly starting at the center and work your way out, pushing the dough up the sides of the dish.  You want about 1-inch of dough pushed up on the sides.  
  10. Once the bottom is firmly pressed, firmly pack the dough all the way around the sides of the dish.  Refer to photos 2/3 to see the sides loose, then packed.  
  11. Bake for 10-12 minutes until just starting to brown.  Let cool.
  12. Place the tofu, 1 1/2 tablespoons olive oil, sesame seeds, almond milk, fresh herbs, salt, pepper, and a few glugs of hot sauce into your food processor and process until fully smooth. ~30 seconds.  Scrape the bowl and process another 5-10 seconds.
  13. Pulse the kale in until evenly distributed + well-chopped. ~10-20 pulses 
  14. Empty mixture into a bowl and stir in the tomatoes and onion mixture.  Reserve some of the tomatoes to place around the edge if desired.
  15. Pour the mixture over the crust and smooth out.  Place tomatoes around the edge if desired.
  16. Bake uncovered for 32-37 minutes.  The top will feel set and look cracked and the crust will be golden brown. 
  17. Let cool for 10 minutes to let things solidify, slice with a very sharp knife, then remove with the help of a flexible spatula.  The first slice is always tricky!  Crust should hold together when sliced [especially with mini tart pans] but it is somewhat fragile.

notes: Let fully cool before wrapping and storing in the fridge for 2-3 days.  I would imagine softened vegan butter [ie: Earth Balance] would work as a substitute for coconut oil, or real butter if not vegan.  This can also be baked in 3-4 mini tart pans or baking dishes to serve individually.


Breakfast.  Friday.  Summer.  What could be better?


Don't forget to tag any of your breakfast creations throughout the week! #bfastfridayclub