You might typically associate pasta with lunch or dinner, but pasta for breakfast is totally a thing. And it’s incredibly delicious in this eggless quiche. The secret to this creamy yet light plant-based quiche? Tofu! Tofu gets a cheesy and creamy upgrade from nutritional yeast and coconut milk, and when paired with a buttery linguine, it’s a match made in heaven. Don’t be afraid to get creative with your vegetable add-ins or toppings. In the spring, try adding asparagus, and in the summer, add some lightly cooked zucchini.
First slice the tofu into 4 to 8 pieces and then press.
Preheat oven to 375 F. Grease 9 inch tart pan with removable bottom with olive oil.
Remove tofu from package and drain water. Place tofu on cutting board, layer with paper towels and top with heavy book or pot to press out excess water. Let sit for 15 to 30 minutes.
Meanwhile, cook linguine according to package instructions until al dente. Once noodles are cooked, drain and toss with vegan butter until butter is melted.
Transfer linguine to tart pan without packing the noodles down too much.
While pasta is cooking, heat olive oil in skillet over medium-high heat. Add sliced onion and minced garlic and cook until softened, about 5 minutes. Then add kale and cook for a few minutes until kale is wilted.
Add pressed tofu to food processor along with coconut milk, nutritional yeast, salt, pepper and spices. Puree until everything is thoroughly blended and mixture has a thick, creamy texture similar to whipped cream cheese.
Add creamy tofu mixture to vegetables in skillet and fold to combine. Pour this mixture over spaghetti, using rubber spatula to spread it evenly.
Top quiche with sliced cherry tomatoes and vegan parmesan cheese, if using.
Bake in preheated oven for 30 to 35 minutes, until filling is set and lightly browned. Top finished quiche with parsley.
This recipe is part of the That rainbow plant life collection.
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