I adapted this, with many failures along the way, from an egg-based recipe I had from years back. The tofu-based quiche filling is the key--who knew hummus would be the secret ingredient that makes it all work? My version is a mash-up of recipes from the Minimalist Baker and Fat Free Vegan. The casserole, with its top layer of sizzling browned tater tots, is a "wow" dish best served right out of the oven, but it might also work in certain potluck situations where you can reheat it in an oven so the tater tots are crisp. I enjoy the leftovers warmed up in the microwave, but I eat them with the memory of crisp potatoes.
Preheat oven to 350⁰F. Spray a 9”x13” pyrex rectangular pan or other similar baking/casserole dish with spray-oil.
Water-sauté in medium skillet (alternatively, microwave them for 4 or more minutes until soft without oil) until vegetables are just soft and all the water has evaporated.
1 small/medium onion, diced
1 medium green pepper, diced (or a combination of red and green)
3 cups vegetables, cut into thin slices or small dice (one or combination of broccoli florets, cauliflower florets, cabbage or other to your liking)
8-10 ounces sliced or chopped mushrooms (3-4 cups)
Separately, combine the following ingredients in a blender or food processor until smooth.
Two 12.3 ounce packages extra firm or firm silken tofu, drained of any liquid (use the kind in the vacuum pack, not the fresh packs)
1/4 cup nutritional yeast
2 Tablespoons cornstarch (or arrowroot or potato starch)
6 Tablespoons hummus
3/4 teaspoon garlic powder
1/4 teaspoon namala black salt if you have it, or regular salt
Pour the “quiche” mixture into the sautéed vegetables and gently fold together. Spread the mixture into the 9”x13” pan. Put tater tots on top in a single layer
2 lbs. tater tots, thawed (put in refrigerator the night before)
Bake in preheated 350⁰ oven for 50 minutes or more, until the quiche underneath just starts to turn golden. (If the mixture is close to the top of the pan, put a large rimmed baking sheet underneath.) Cool for 5-10 minutes before serving.
Timing: about 90 minutes, including prep and baking
Nutrition: Whole-food unprocessed except for the oil in the tater tots