Drain the water from the tofu and break it into a few large chunks. Place them in a food processor, or high speed blender.
Add the nutritional yeast, turmeric, and kala mamak (or regular salt). Blend until smooth. If thee mixture is too thick, you can add a bit if water or plant based milk to thin it out.
Add the baby spinach and vegan cheese shreds, if using, and briefly pulse the food processor to incorporate them without fully pureeing.
Pour the filling into the pie crust and smooth it out evenly. Bake 35 minutes, or until the top begins to brown and the filling firms up.
Serve at room temperature. I like mine with salsa or hot sauce!
Notes
You may use a store-bought crust or homemade crust. Many brands are accidentally vegan - just check the label.I also added some tofu bacon to my quiche in the pictures above. You can learn how to make tofu bacon here. See the article above for more creative quiche mix-in ideas.
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