Easy Vegan Quiche Recipe With Spinach & Tofu

Preparation: Press tofu to remove extra water, and preheat an oven to 180C/356F.
Make crust dough: Put crust ingredients in a bowl and mix to make the dough.
Bake the crust: Place the dough on a tart pan, evenly spread, make holes with a fork on the bottom and bake it for 10 minutes at 180C/356F.
Cut vegetables: Cut potatoes, spinach, and cherry tomatoes into bite-size. Cut off the bottom of shimeji mushrooms and separate them.
Steam vegetables: Put potatoes and shimeji mushrooms in a pot and steam for about 7 minutes, and put spinach on top and steam another one minute.
Tofu cream: Put tofu cream ingredients in a food processor and blend until smooth.
Make fillings: Transfer the tofu cream to a bowl, add the steamed vegetables and combine well. Add tomatoes and combine.
Bake: Fill the fillings evenly onto the crust, and bake for 30 minutes at 180C/356F.