Vegan Mexican Quiche

I started to make breakfast tacos and then realized I had silken tofu and that was not going to fly. So, instead, I made a Mexican quiche!


1 container of silk tofu

1 tube of lightlife breakfast sausage

2 cups of frozen broccoli

1 cup of chopped frozen kale

1 cup of sliced mushrooms

1/4 cup of vegetable broth

2 tbsp of Penzy's pico and salsa mix (or 1 tsp cumin, 1 tsp chili powder, 1 tsp garlic powder)

4 tbsp nutritional yeast

1 tbsp black salt

2 tsp turmeric

1 tsp Yellow Bird Habanero (optional)

1 tbsp of vegetable oil (of your choosing)

4 Siete Cassava tortillas

Salt and Pepper to taste

Heat oven to 375 degrees. In a medium sized pan pour in the vegetable broth and bring to a boil. Then add in the broccoli, kale, and mushrooms and steam for four to five minutes covered. Then add in the breakfast sausage. Break the sausage apart in the pan so it is crumbled. Pour 1 tbsp of Penzy's pico and salsa herbs into the veggie and sausage mix. Cook for another four to five minutes.

In a food processor add in 1 tbs of Penzy's pico and salsa herbs, nutritional yeast, black salt, turmeric, Yellow Bird Habanero, and the silken tofu. Mix well until all of the herbs are well combined with the tofu.

Pour the tofu into a medium sized mixing bowl. Then add in the vegetables and sausage crumbles. Fold the veggies and sausage into the tofu. You want them to be covered in tofu. Set aside.

In a pie dish or quiche dish pour 1 tbsp of oil and use a paper towel to spread it around the bottom of the dish so it is well greased. Then lined the tortillas so they are slightly sticking up over the edge of the dish. Pour the tofu/veggie/sausage mix into the dish.

Put in the oven for 40-50 minutes. It should come out firm with no bubbling. Serve with your favorite mimosa!

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