Vegan Tofu Quiche

Preheat the oven to 375°F (375°F).

Grease a baking dish, then arrange the thinly sliced potatoes in an even layer to form a crust; drizzle with 2 tbsp coconut oil and bake until lightly golden, about 15–20 minutes.

While the crust bakes, heat the remaining 2 tbsp coconut oil in a skillet over medium heat.

Add the chopped leek and minced garlic; sauté for 2–3 minutes until fragrant.

Add the thawed broccoli florets and halved grape tomatoes; continue to sauté until the vegetables are tender, about 5–7 minutes, seasoning with a pinch of Hawaiian black salt and black pepper to taste.

In a large bowl, whisk together the silken tofu, nutritional yeast, turmeric, a pinch of black salt, and black pepper until the mixture is smooth and creamy.

Fold the sautéed vegetables into the tofu mixture, stirring gently to combine.

Pour the filling over the partially baked potato crust, spreading it evenly.

Dot the top with the Earth Balance vegan butter.

Return the quiche to the oven and bake for 30–35 minutes, until the center is set and the top is lightly browned.

Allow the quiche to cool for 5–10 minutes before slicing; optionally, broil for 1–2 minutes for a crispier top just before serving.