Tofu Quiche in Rosemary–Almond Meal Crust
Crust:
- 1½ cups almond meal
- ½ teaspoon sea salt
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon water
- Scant ¼ cup coconut oil
- 1 (12.3-ounce) package silken tofu, firm
- 1 tablespoon coconut oil or extra-virgin olive oil
- 2 cups chopped cremini mushrooms
- Salt and freshly ground pepper
- 1 small yellow onion, thinly sliced
- 2 tablespoons nutritional yeast
- 1 tablespoon tahini
- 2 teaspoons dried green herbs, such as thyme, basil, oregano, or a combination
Instructions:
This recipe is written for individual tart pans, but if you increase the amount of each ingredient by 50 percent, it can be made in a standard pie pan, adding 10 minutes to the final cooking time.
- Preheat the oven to 375°F. Wrap the tofu in a few layers of paper towel and set on a plate to drain some of the excess moisture.
- To make the crust, combine the almond meal, salt, and rosemary in a bowl and stir to combine. Add the water and oil and stir until thoroughly combined. The dough should be wet and a bit crumbly.
- Divide the dough equally among four 4-inch tart shell pans and use your fingers to gently press the dough evenly against the bottom and sides of the pans. Bake until the tarts look barely toasted and dry, 10 to 12 minutes. Remove and let cool on wire racks. Leave the oven on.
- To make the filling, heat ½ tablespoon of the oil in a sauté pan over medium heat. Add the mushrooms and a pinch of salt. Continue to cook, stirring, until the mushrooms are browned and cooked through, 6 to 8 minutes. Transfer the mushrooms to a bowl and set aside. Add the remaining ½ tablespoon oil to the pan and add the onion. Cook until just caramelized, about 15 minutes.
- In a food processor, combine the drained tofu, nutritional yeast, tahini, herbs, and ½ teaspoon salt and pulse a few times until smooth and combined (you could also do this with a potato masher in a bowl).
- Transfer to a mixing bowl. Once the onions and mushrooms are slightly cooled, stir them into the tofu mixture with a generous pinch of pepper. Let sit at room temperature for 10 minutes to allow the flavors to blend. The filling can be prepared a day in advance and kept covered in the fridge until ready to use.
- Divide the filling among the tart shells. Put them back in the oven and bake until the tops are slightly browned, about 20 minutes. Remove and let cool. Carefully remove the tarts from the shells(the crust is extremely delicate) and serve warm or at room temperature.