Scrumptious Spinach Sweet Potato Tofu Quiche

I’m positive I’m not the only one planning their Thanksliving meal.  Yes, Thanksliving – my table spread is cruelty-free, gluten-free, and absolutely delicious.  Friends tell me how difficult it can be not only being vegan, but gluten-free during the holidays and it shouldn’t be!  That’s what motivates my food: I want everyone to be able to enjoy eating, and not just during the Holidays!  I’m thankful for my family.  I take for granted my family is vegan (after I made the switch), let alone my parents raised me in a vegetarian household (talk about a different upbringing that I’m most thankful for!).  I truly believe smart eating habits start at birth, and for that I want to say “Thank you” to the best supportive parents a gal could ever ask for.  Since I’ve had to remove gluten from my diet they’ve taken the journey with me, tasting my trials & errors and lifting me up when I’ve felt down.

Transforming to an allergen-free and/or cruelty-free life may seem difficult and daunting at first, but I hope you all will find comfort in my food like I do, and know we’re all on this journey together!

My scrumptious quiche makes a fabulous side dish to any table spread, whether it’s a Holiday or Tuesday night dinner!


  • 1 package organic extra firm tofu, such as Nasoya’s Sprouted Super Firm
  • 1 medium organic sweet potato
  • 1/2 Cup raw caschews
  • 20 oz fresh organic spinach, steamed (or thawed frozen spinach)
  • 2 Tablespoons organic gluten-free Tamari
  • 1/4 Cup nutritional yeast
  • 2 teaspoons smoked paprika
  • 3 teaspoons organic onion powder
  • 2 cloves of garlic, minced (or 2 teaspoons organic garlic powder)
  • 2 teaspoons dried organic rosemary
  • Salt & pepper to taste
  • optional: 2 teaspoons dried red pepper flakes (for a little kick)
  • 1 batch of my gluten-free pastry dough


  1. Preheat your oven to 375 degrees. Dice your sweet potato into medallions and lay on a parchment paper lined baking sheet.  Drizzle with extra virgin olive oil, salt & pepper to taste. Bake for 10 minutes, flip over and bake for another 10 minutes. Remove from oven & set aside.
  2. In your food processor, pulse the raw cashews until fine. Combine the tofu, tamari, nutritional yeast, garlic, and spices and blend until creamy.  Add your steamed spinach and pulse until combined.  Adjust seasonings as necessary.
  3. Line your working surface with a sheet of plastic wrap, add your dough ball and cover with another piece of plastic wrap.  Using a rolling pin, roll out your crust (about 1/4 inch thick). Carefully slip your hand underneath the bottom layer of plastic, and flip over into a pre-greased pie dish.  Pre-bake your crust for 10 minutes, or until edges just start to golden.
  4. Time to assemble your quiche!  Layer your sweet potatoes on the bottom. Add your quiche filling & smooth over.  Bake for 45 minutes, or until the top is browned.  If your center isn’t completely firm don’t fret – it’ll firm as it cools!
  5. Enjoy eating whole!


  1. Pingback: Thanksliving Feast (V, GF) «

  2. Pingback: Thanksliving Menu (V, GF) «

    • eatingwhole says:

      Thank you! I love nutritional yeast fakes. They’re a great source of fiber, B vitamins (depending on the brand, fortified with vitamin B12), and protein. If you’re on a candida diet, it’s safe to eat nutritional yeast – it doesn’t contain Candida Albicans strain.

      It adds a great cheesy, nutty flavor (delish when sprinkled on air popped popcorn), toss it on salads, pasta, quinoa, or rice, plus it adds a creamy texture to soups! has some info on nutritional yeast as well:

      I hope that helped! 🙂 Happy Thanksliving!

  3. Pingback: Potato Nests | Eating Whole

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