Potato and tofu quiche With Veggies

Easy | 55 min | minimum 4 ingredients but 2 are fancy  
(black salt, inactive yeast flakes)

1′ step: Prep the base

Cook potatoes, i dice them in to small cubes so the time of boiling is shorter. Normally mines are done after 15 min. So get you boiled potatoes and mush them nicely in your dish to make a quiche base like form. Set your oven to 200°C so it warms up, shove your base for 10 min.

2′ Step: BLEND SOME TOFU

I use firm tofu here so i needed to add a bit of moisture, i use plant based milk. You can also use soft tofu, in this case, there is no need for extra moisture. You do not need to add plant-based milk. I did this quiche with soft tofu several times and it works great. For me it depends what i have in a fridge that day. So add your tofu to a blender with black salt, inactive yeast flakes, turmeric, pepper, chili flakes and milk. Blend it for a minute or two.

3’Step: Chop your veggies

I had cherry tomatoes at home (I know I am fancy like that sometimes) leeks and broccoli and some mushrooms. Chop everything into small pisces.

4’step: put everything together

Take your base from the oven. Put veggies at the bottom. Then add some tofu sauce. Add a bit of veggies. Again, add sauce. Again, add veggies and sauce at the end.

5’Step: Bake it

Your oven should be heated. We already baked the base, so leave it at 200℃ for the first 10 minutes. After that, you can set it to a lower temperature for the rest of the time.

6’step: SERVING

I am not a person who can wait. I normally eat seconds after I get it out of the oven. It might cause burns. There is no waiting time required (at your own risk). However, it’s best to wait a few minutes before you start.

Enjoy!