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Oil-Free Tofu Beet Quiche [Vegan, Gluten-Free]

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This delicious plant-based quiche is gluten-free, oil-free, and full of seasonal flavor. Tofu takes the place of eggs and is blended with plenty of spices for flavor, plus fresh produce like beets, carrots, and spinach for a serving of veggies.

Oil-Free Tofu Beet Quiche [Vegan, Gluten-Free]




For the Crust:

  • 2 tablespoons, plus 1 teaspoon peanut butter
  • 1/4 teaspoon Himalayan salt
  • 3 tablespoons, plus 1 teaspoon oat bran
  • 2 tablespoons raw buckwheat flour

For the Filling:

  • 9.5 ounces of firm tofu
  • 1/4-1/2 teaspoon Himalayan salt
  • 1/4 teaspoon black salt
  • Black pepper to taste
  • 1/2 tablespoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 cup water
  • 1 level tablespoon psyllium husk
  • 1 small raw beet, finely grated
  • 1 big carrot, grated
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon gluten-free soy sauce
  • 2 cups fresh spinach


  1. First, using spoon and your hands, mix together the crust ingredients.
  2. Next, press the crust batter into 6-inch springform cake tin and bake at 355°F for 10 minutes. Let cool.
  3. While the crust is baking, steam the spinach or other leafy greens (chard, kale, turnip greens, collard greens).
  4. Also, sauté carrot and rosemary: add 1 tablespoon of water and 1 teaspoon of soy sauce into a saucepan. When it starts to sizzle, add coarsely grated carrot and chopped fresh rosemary.
  5. Sauté for 3 minutes, adding water if necessary.
  6. Process all filling ingredients (except beet, carrot, rosemary, soy sauce, and spinach) into a batter. Then, mix in finely grated raw beet.
  7. Top the crust with a layer of sautéed carrot and rosemary (drain any excess water).
    Next, add steamed and drained spinach.
  8. Spread the tofu-beet mixture on top of spinach.
  9. Finally, sprinkle some coarsely grated raw carrot and beet on top on the quiche.
  10. Bake at 355°F for 55 minutes. Let cool before slicing.


To save time and make the quiche a bit leaner, prepare it without crust, in which case place the carrot-spinach layer in the middle.





Healthy whole foods plant-based desserts and comfort food. Nele is passionate about healthy eating and delicious food. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a plant-based certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog, Nutriplanet,where related articles and whole food plant-based recipes are published weekly.



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