Feel free to use cauliflower instead of broccoli if desired.
½ Cup finely Chopped Onion
½ tsp ground Cumin
½ tsp Sea Salt
⅓ Cup Nutritional Yeast
¼ Cup Navitas Naturals Cashew Whole Nuts
¼ tsp ground Black Pepper
1 Tbsp Coconut Oil
2 finely chopped to a dice-size Cup Broccoli Florets
1 lb organic Tofu
2 minced large Garlic Cloves
1 Tbsp Tahini
1 9-inch prepared Savory Pie Crust
Preheat the oven to 375 degrees.
Melt the coconut oil in a sauté pan over medium heat. Add the onion and sauté for 2 minutes. Add the garlic , broccoli, and cashews, and cook for 3 minutes longer until broccoli begins to turn bright green. Remove from heat and set aside.
In a food processor or blender, whip the tofu, nutritional yeast, tahini and spices together until smooth. Add the cooked vegetable mixture and utilize the pulse function 3 or 4 times to roughly incorporate together.
Use a spatula or spoon to transfer the mixture into the prepared pie crust. Bake for 45-50 minutes, or until top begins to turn golden brown. Remove from heat and let stand for 10 minutes before serving; quiche is delicious served either hot or cold. Serves 6.