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Vegan spinach and ricotta quiche

Vegan quiche with tofu ricotta and spinach

Vegan quiche with tofu ricotta and spinach
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main, Sides, Starter
Cuisine Italian
Servings 6 squares
Calories 292 kcal

Equipment

Ingredients
  

  • Vegan puff pastry 1 roll (320 g)
  • 400g frozen spinach
  • Olive oil to taste
  • salt and pepper to taste

Tofu ricotta

  • 250 g extra firm tofu
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 2 tbsp nutritional yeast,
  • 1 tsp white miso paste

Instructions
 

  • Preheat the oven to 200C.
  • Cook your spinach in a pan with a little olive oil or water, then remove excess water with a cloth or sieve.
  • Make the tofu ricotta: Blend extra firm tofu with apple cider vinegar, nutritional yeast, miso paste and salt until it reaches a smooth texture, similar to ricotta
  • Transfer the spinach to a bowl, add your tofu ricotta, olive oil and salt and pepper to taste and mix to combine well.
  • Spread the mixture on the puff pastry sheet, leaving some space on the sides for the borders and then fold the borders.
  • Bake in the oven at 200C for around 30 minutes or until golden.
  • Enjoy!

Nutrition

Calories: 292kcal
Keyword spinach, Tofu, Vegan quiche
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