Dairy-Free Vegan Spinach Tofu Quiche
Korean-inspired vegan quiche combining silky tofu filling with gochujang's spicy-umami punch, nestled in a flaky coconut oil crust. Sigeumchi namul, the classic Korean spinach side, meets French quiche tradition in this plant-based interpretation. The tofu custard delivers creamy richness without eggs, while gochujang piped on top adds visual flair and bold flavor. Serve warm or at room temperature for weeknight dinners, meal prep, or brunch gatherings. This version bridges cuisines by using Korean aromatics and paste to a simple vegetable quiche into something distinctly memorable.
Ingredients
- 2 cups all-purpose flour, unbleached
- 2 tsp granulated sugar, white
- ½ tsp kosher salt
- 11 tbsp coconut oil, refined, room temperature
- 6 tbsp ice-cold water, plus more as needed
- 14 oz firm tofu, pressed
- 2 tbsp soy milk
- 2 tbsp nutritional yeast
- 2 tsp soy sauce
- 1 tbsp gochujang paste, for fillingsriracha + miso1tbsp gochujang = 0.5tbsp sriracha + 0.5tbsp white misoveganadds soy
slightly thinner, less fermented depth
Full guide → - 1 tbsp sesame oil
- 1 tbsp corn starch
- 1 clove garlic, minced
- ¼ tsp turmeric, ground
- 10 oz frozen chopped spinach, thawed, excess water squeezed
- 4 tbsp gochujang paste, for toppingsriracha + miso1tbsp gochujang = 0.5tbsp sriracha + 0.5tbsp white misoveganadds soy
slightly thinner, less fermented depth
Full guide → - ½ tsp sesame seeds
- 1 scallion , thinly sliced
Instructions
- 1
Whisk flour, sugar, and salt together in a large bowl.
- 2
Add coconut oil in small pieces and rub between fingers until mixture resembles coarse breadcrumbs.
- 3
Add ice water one tablespoon at a time, mixing gently until a soft but not sticky dough forms.
- 4
Turn dough onto floured surface, form into a disc, then roll to a 12-inch circle.
- 5
Fold dough in half, transfer to 9-inch pie plate, unfold, tuck overhang under, and crimp edges.
- 6
Refrigerate dough-lined plate until firm, about 30 minutes.
- 7
Preheat oven to 350F with rack in middle position.
- 8
Combine tofu, soy milk, nutritional yeast, soy sauce, 1 tablespoon gochujang, sesame oil, corn starch, garlic, and turmeric in food processor.
- 9
Blend until smooth, then transfer to mixing bowl and fold in thawed spinach.
- 10
Pour filling into crust and bake uncovered for 40 minutes until firm and golden.
- 11
Transfer gochujang paste to corner of plastic bag, snip corner, and pipe decorative lines across quiche surface.
- 12
Sprinkle with sesame seeds and scallion, slice, and serve.
- 13
Serve warm or cooled to room temperature.
Tips
Keep coconut oil and water ice-cold during crust preparation. Warm oil prevents flakiness. Work quickly and handle dough minimally to maintain texture.
Squeeze thawed spinach thoroughly until nearly dry. Excess moisture dilutes filling, prevents proper setting, and extends baking time.
Gochujang paste piped in a thin stream creates visual contrast and allows guests to control spice intensity by eating more or less of the lined portion.
Good to Know
Covered in refrigerator up to 4 days. Reheat gently at 325F for 10-12 minutes or serve chilled.
Prepare crust through refrigeration up to 1 day ahead. Assemble and bake day-of. Fully baked quiche holds up to 4 days refrigerated.
Warm or room temperature. Pairs with kimchi, steamed bok choy, or fresh cucumber salad. Wine pairing: unoaked Chardonnay or dry Riesling.
Common Mistakes
Do not use melted or liquid coconut oil. Use solid oil at room temperature to avoid tough, dense crust.
Do not skip spinach squeeze step. Wet spinach releases water during baking, leaving soggy filling.
Do not rush crust refrigeration. Chilled dough prevents shrinking and ensures flakiness.
Substitutions
slightly thinner, less fermented depth
Full guide →FAQ
Can I make this quiche without gochujang?
Yes. Omit it from filling and topping, add 1/2 tsp white miso to the filling for umami depth, and season with black pepper and garlic powder. Skip gochujang topping or dust with additional scallion and sesame seeds.
What if my crust shrinks during baking?
Insufficient refrigeration time or overhandling causes shrinkage. Always chill at least 30 minutes. Handle dough minimally and keep coconut oil cold. If edges shrink, patch with leftover dough before filling.
How long can I keep a baked quiche and can I freeze it?
Refrigerate covered up to 4 days. Freezing is not recommended; texture of tofu filling becomes grainy and crust loses flakiness. Eat fresh or within 4 days for best results.