Vegan Mini Crustless Tofu Quiche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from Ingredients:
1 tsp minced garlic |
1 cup chopped mushrooms |
1 scallion |
1 tsp minced fresh rosemary |
12 3/10 ounce firm silken tofu |
1/4 cup plain soy milk |
2 tbsp nutritional yeast |
1 tbs cornstarch |
1 tsp tahini |
1/4 tsp onion powder |
1/4 tsp turmeric |
1/2 tsp salt |
Directions:
1. Preheat the oven to 375 F. Spray 12 regular-sized muffin cups well with non-stick spray.
2. Lightly spray a non-stick skillet with olive oil and sauté the garlic 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.
3. 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.
4. Put the muffin pan into the oven and immediately reduce the heat to 350 F. 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 theseâ??or serve hearty side dishesâ??if you're serving more than 3 people.
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