AUTHOR Juanita


Who knew you could make a quiche without eggs??? Well, I promise, you will not miss the eggs in this Tofu and Sundried Tomato Quiche. The smooth creamy texture of the soft tofu along with the secret ingredient Kala Narmak is commonly known as black salt has a naturally high sulfur content giving it a very eggy taste. Perfect for any egg-based dishes such as this one. You have to try it to believe it.


YIELDS 8 Servings
PREP TIME 10 mins
COOK TIME 35 mins



 500 g soft tofu
 1 cup cashews (soaked overnight)
 1 ½ cups soya milk
 ½ tsp white pepper
 ¼ cup Nutritional yeast
 1 tsp Kala Narmak (black salt)
 1 tsp Turmeric
 1 tsp Dijon mustard
 ½ cup sliced sundried tomatoes
 4 spring onions (scallions)
 1 Sheet of either shortcrust or puff pastry




Preheat oven to 180 deg


Grease and line a shallow pie or tart dish with your choice of pastry.


Scatter the sliced sundried tomatoes and chopped spring onions over the base of the quiche.


Using a blender or food processor add the tofu, soaked, and drained cashew nuts, and soya milk blitz until super smooth and creamy.


Add the remaining ingredients white pepper, Nutritional yeast, black salt, Turmeric, and Dijon mustard, blitz until well combined and super creamy.


Pour into the prepared pie dish ensuring to cover the sun-dried tomatoes and spring onions.


Transfer into the oven and bake for 35 mins or until set when wobbled.


Remove from oven set aside and allow 15 mins to cool before cutting.