Savory Vegan Tofu Quiche with Heirloom Tomato, Zucchini Ribbons, Fresh Basil, and Herb-Infused Crust – A Bright, Flavor-Packed Morning Dish

This vegan tofu quiche brings all the comfort of a classic breakfast pie with a lighter, plant-based twist. It’s creamy, full of fresh summer flavors, and anchored by a fragrant, herb-studded crust. The heirloom tomato adds juicy sweetness, while zucchini ribbons and basil keep it bright and elegant.

It looks impressive but comes together with simple steps and familiar ingredients. Serve it warm for brunch or enjoy a chilled slice on a busy weekday morning.

Jump to Recipe Card

Savory Vegan Tofu Quiche with Heirloom Tomato, Zucchini Ribbons, Fresh Basil, and Herb-Infused Crust

The Flexi Vegan

A vibrant, protein-packed breakfast centerpiece that proves you don’t need eggs to make a world-class quiche. This recipe features a creamy, turmeric-tinted tofu custard folded with fresh spinach, red onions, and aromatic basil. Nestled in a flaky, herb-infused crust and topped with elegant zucchini ribbons and juicy heirloom tomatoes, it’s as beautiful as it is delicious.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Resting Time 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 6 servings

Ingredients

  

For the Herb-Infused Crust:

• 1 1/4 cups all-purpose flour or a gluten-free blend that includes xanthan gum
• 1/2 teaspoon sea salt
• 1 teaspoon dried Italian herbs or a mix of thyme, oregano, and basil
• 1 tablespoon chopped fresh parsley optional
• 6 tablespoons cold vegan butter cubed
• 2 –3 tablespoons ice water

For the Filling:

• 1 block 14–16 ounces firm or extra-firm tofu drained
• 2 tablespoons olive oil
• 1/4 cup unsweetened non-dairy milk
• 3 tablespoons nutritional yeast
• 1 tablespoon cornstarch or arrowroot
• 1 teaspoon Dijon mustard
• 1/2 teaspoon turmeric for color
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3/4 –1 teaspoon sea salt to taste
• 1/2 teaspoon black pepper
• 1/2 small red onion thinly sliced
• 1 cup baby spinach roughly chopped
• 1/3 cup chopped fresh basil plus extra leaves for garnish

For the Toppings:

• 1 small zucchini shaved into ribbons with a peeler
• 1 medium heirloom tomato thinly sliced
• 1 tablespoon olive oil
• Flaky sea salt and black pepper
• Red pepper flakes optional

Instructions

 

• Preheat and prep: Heat oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
• Make the crust: In a bowl, whisk flour, salt, and dried herbs. Cut in vegan butter until the mixture looks like coarse crumbs. Add ice water, 1 tablespoon at a time, until the dough just comes together. Press into the pie dish, pushing up the sides. Prick the base with a fork.
• Par-bake the crust: Bake 10–12 minutes until slightly set. Remove and let cool for a few minutes.
• Blend the filling: In a blender or food processor, combine tofu, olive oil, milk, nutritional yeast, cornstarch, Dijon, turmeric, garlic powder, onion powder, salt, and pepper. Blend until very smooth.
• Fold in veggies: Stir in red onion, spinach, and chopped basil. Adjust seasoning if needed.
• Assemble: Pour filling into the warm crust and smooth the top. Arrange zucchini ribbons and tomato slices over the surface. Brush or drizzle with olive oil and sprinkle with flaky salt, pepper, and red pepper flakes if using.
• Bake: Return to the oven and bake 32–38 minutes, until the center is set and the edges are lightly golden. A slight jiggle is fine; it will firm up as it cools.
• Rest and garnish: Cool at least 15–20 minutes before slicing. Top with extra basil leaves.
• Serve: Enjoy warm, room temperature, or chilled.

Notes

Great with a simple arugula salad with lemon vinaigrette.

What Makes This Recipe So Good

• Silky, custard-like filling from blended tofu, olive oil, and nutritional yeast—no eggs needed.
• Herb-infused crust that’s crisp at the edges and tender inside, bringing big flavor to every bite.
• Fresh, seasonal toppings like heirloom tomato and zucchini ribbons for color, texture, and sweetness.
• Make-ahead friendly: Bake it the night before and reheat or enjoy cold.
• High in protein and fiber, so it keeps you satisfied without feeling heavy.

What You’ll Need

• For the Herb-Infused Crust:
  • 1 1/4 cups all-purpose flour (or a gluten-free blend that includes xanthan gum)
  • 1/2 teaspoon sea salt
  • 1 teaspoon dried Italian herbs (or a mix of thyme, oregano, and basil)
  • 1 tablespoon chopped fresh parsley (optional)
  • 6 tablespoons cold vegan butter, cubed
  • 2–3 tablespoons ice water
• For the Filling:
  • 14–16 ounces firm or extra-firm tofu, drained
  • 2 tablespoons olive oil
  • 1/4 cup unsweetened non-dairy milk
  • 3 tablespoons nutritional yeast
  • 1 tablespoon cornstarch or arrowroot
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon turmeric (for color)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4–1 teaspoon sea salt, to taste
  • 1/2 teaspoon black pepper
  • 1/2 small red onion, thinly sliced
  • 1 cup baby spinach, roughly chopped
  • 1/3 cup chopped fresh basil, plus extra leaves for garnish
• For the Toppings:
  • 1 small zucchini, shaved into ribbons with a peeler
  • 1 medium heirloom tomato, thinly sliced
  • 1 tablespoon olive oil
  • Flaky sea salt and black pepper
  • Red pepper flakes (optional)

How to Make It

1. Preheat and prep: Heat oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
2. Make the crust: In a bowl, whisk flour, salt, and dried herbs.Cut in vegan butter until the mixture looks like coarse crumbs. Add ice water, 1 tablespoon at a time, until the dough just comes together. Press into the pie dish, pushing up the sides. Prick the base with a fork.
3. Par-bake the crust: Bake 10–12 minutes until slightly set. Remove and let cool for a few minutes.
4. Blend the filling: In a blender or food processor, combine tofu, olive oil, milk, nutritional yeast, cornstarch, Dijon, turmeric, garlic powder, onion powder, salt, and pepper. Blend until very smooth.
5. Fold in veggies: Stir in red onion, spinach, and chopped basil.Adjust seasoning if needed.
6. Assemble: Pour filling into the warm crust and smooth the top. Arrange zucchini ribbons and tomato slices over the surface. Brush or drizzle with olive oil and sprinkle with flaky salt, pepper, and red pepper flakes if using.
7. Bake: Return to the oven and bake 32–38 minutes, until the center is set and the edges are lightly golden.A slight jiggle is fine; it will firm up as it cools.
8. Rest and garnish: Cool at least 15–20 minutes before slicing. Top with extra basil leaves.
9. Serve: Enjoy warm, room temperature, or chilled. Great with a simple arugula salad.

Storage Instructions

• Refrigerate: Cover and refrigerate for up to 4 days.
• Reheat: Warm slices in a 325°F (160°C) oven for 10–12 minutes, or microwave in short bursts.
• Freeze: Wrap slices tightly and freeze up to 2 months.Thaw overnight in the fridge, then reheat in the oven for best texture.

Why This is Good for You

• Plant protein from tofu supports steady energy and satiety.
• Fiber and antioxidants from tomatoes, zucchini, spinach, and basil support gut and heart health.
• Healthy fats from olive oil help absorb fat-soluble nutrients and add richness.
• No cholesterol and lower saturated fat compared to traditional quiche.

Common Mistakes to Avoid

• Skipping the par-bake: Leads to a soggy crust. Give it that quick head start.
• Overloading with watery veggies: Pat tomato slices dry and don’t add wet zucchini cores.
• Under-seasoning: Tofu needs salt, acid, and aromatics. Taste the blended mixture.
• Cutting too soon: Let it rest so the filling sets and slices cleanly.

Alternatives

• Crust options: Use store-bought vegan pie crust or a gluten-free crust.For a lighter base, try a shredded potato crust (par-bake first).
• Veggie swaps: Sub cherry tomatoes, roasted red peppers, or sautéed mushrooms. Keep total add-ins to about 1–1 1/2 cups.
• Flavor boosts: Add lemon zest, smoked paprika, or a pinch of kala namak for an eggy aroma.
• Cheesy note: Sprinkle dairy-free mozzarella or feta-style crumbles on top before baking.

My Go-To Quiche Dish

This 10-inch porcelain quiche dish is essential for getting that perfectly crisp, herb-infused crust. It’s non-stick, dishwasher safe, and looks stunning on the brunch table.

🛒 View on Amazon

As an Amazon Associate, I may earn from qualifying purchases at no additional cost to you.

FAQ

Can I use silken tofu instead of firm?

Yes, but reduce the non-dairy milk and add an extra teaspoon of cornstarch. The texture will be softer and more custardy.

Do I need to press the tofu?

Draining is usually enough.

If your tofu seems very wet, press it lightly for 10–15 minutes to avoid a loose filling.

How do I make this without a blender?

Mash tofu well with a potato masher, then whisk in the other ingredients. The filling won’t be as silky but will still taste great.

Can I make it the night before?

Absolutely. Bake, cool, cover, and refrigerate.

Reheat gently in the oven the next morning, or serve chilled.

What if I don’t have nutritional yeast?

Use 1–2 teaspoons of white miso or an extra 1/2 teaspoon Dijon for umami. Taste and adjust salt.

In Conclusion

This savory vegan tofu quiche is a fresh, reliable brunch option with real staying power. The herb-infused crust sets the stage, while heirloom tomato, zucchini, and basil bring color and lift.

It’s simple to make, easy to store, and flexible with what you have on hand. Keep this one in your rotation for weekends, meal prep, and everything in between.

Follow on Pinterest for more plant-based ideas!Follow