For a winning breakfast or brunch, serve this Easy Vegan Quiche to a hungry crowd. The filling is packed with flavor from sautéed onions, garlic, and browned mushrooms. It calls for a pre-made pie crust to make it easier!
* BLACK SALT:
it adds a subtle 'eggy' smell and flavor to the quiche. I highly recommend trying it at least once. If you're not into 'eggy' flavor, you can just use regular salt instead. It will still be delicious!
* PRESSING TOFU:
wrap a block of tofu in a few paper towels and place it on a rimmed plate. Add a cast iron skillet on top (or something equally heavy) and let it drain for 20-30 minutes. I have a Tofu Press
which makes it easier.
* Adapted from Genius Kitchen