Tofu Vegetable Quiche

Preheat oven to 375°F. Pulse oatmeal, raw almonds, and sesame seeds in a food processor until coarsely combined, then add 1/4 teaspoon salt and pulse briefly.

Gradually add water to the oat mixture while pulsing until the mixture resembles wet sand and holds together when pressed. Transfer to a 9-inch pie dish and press firmly into the bottom and up the sides to form an even crust.

Bake the crust for 10 minutes until lightly set.

While crust bakes, soak raw cashews in hot water for 5 minutes to soften, then drain well.

Crumble firm tofu into a food processor, then add drained cashews, garlic powder, 1 teaspoon salt, cornstarch, and dried herbs. Blend until smooth and creamy, scraping down sides as needed.

Drain pimentos and chop coarsely, then fold into the tofu mixture along with chopped green pepper and diced carrots until evenly distributed.

Pour the tofu filling into the pre-baked crust, spreading evenly with a spatula.

Bake for 35–40 minutes until the filling is set but still slightly soft in the center and the top is lightly golden.

Remove from oven and allow to cool for 5–10 minutes before slicing and serving.