Mini Crustless Tofu Quiches
You can use whatever veggies you have on hand... broccoli is nice and you might want to reduce the rosemary as some people don’t like it! If you have some baby tomatoes, place one in each muffin cup before baking. Use a pack of thawed (vegan) puff pastry rolled out on a tray and filled with this, then baked. Bake it in a square pan or casserole dish and check the time for baking.
Olive oil spray
1 tsp minced garlic
½ cup bell pepper (red or green or some of each)
1 cup chopped mushrooms
1 Tbsp minced fresh chives (or one green onion)
1 tsp minced fresh rosemary (or ½ tsp dried, crushed)
Black pepper to taste
1 container Nature’s Choice silken tofu, drained of water
¼ cup plain soymilk (must be unsweetened!)
2 Tbsp nutritional yeast
1 Tbsp corn starch or arrowroot
1 tsp tahini (preferred) or cashew butter
¼ tsp onion powder
¼ tsp turmeric
½-¾ tsp salt
- Preheat the oven to 180°C.
- Spray 12 regular-sized muffin cups well with non-stick spray.
- Lightly spray a non-stick skillet with olive oil and sauté the garlic, bell peppers, and mushrooms over medium heat until the mushrooms just begin to exude their juices.
- Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat.
- Place the remaining ingredients into a food processor or blender. Process until completely smooth and silky.
- Add the tofu mixture to the vegetables and stir to combine.
- Spoon equally into the 12 muffin cups: it will fill regular muffin cups about halfway. Put the muffin pan into the oven and immediately reduce the heat to 160°C. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean - about 25-35 minutes, depending on your oven and muffin cups (silicone will take longer than metal, so if you're using a metal pan, check it at 20 minutes).
- Remove from the oven and allow them to cool for about 10 minutes.
- Enjoy! They're light, so plan on making more of these - or serve hearty side dishes - if you're serving more than 3 people.
- Note: best to use arrowroot but corn starch is fine if that is what you have.
- Based on a recipe by Susan Voisin.
Serves 12 people
Recipe supplied by Maureen Cram, Hartbeespoort, South Africa
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