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Mini Crustless Tofu Quiches

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I don’t have a lot to say about this recipe. I mean, there are only so many ways I can say something’s delicious—Mmmmm! Yum! Wow! Awesome! Kid-Friendly!—without sounding like a 4th grader.

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Rate this recipe 4.7/5 (6 Votes)

Ingredients

  • Olive oil spray
  • 1 teaspoon garlic, minced
  • 1/2 cup bell pepper
  • 1 cup mushrooms, chopped
  • 1 tablespoon fresh chives, minced (or one green onion)
  • 1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried, crushed)
  • Black pepper, to taste
  • 1 (12.3-ounce) package lite firm silken tofu, drained of water (see note below)
  • 1/4 cup plain soymilk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon cornstarch (may sub another thickener such as arrowroot or potato starch)
  • 1 teaspoon tahini (preferred) or cashew butter
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 1/2 to 3/4 teaspoon salt
  • Generous pinch black salt (kala namak), optional (adds an eggy taste)

Details

Preparation time 10mins
Cooking time 30mins
Adapted from blog.fatfreevegan.com

Preparation

Step 1

Preheat the oven to 375°F. Spray 12 regular-sized muffin cups well with non-stick spray. (I used silicone cups like these.)

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 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 these—or serve hearty side dishes—if you’re serving more than 3 people.

Note:
I use Lite, Silken Firm Mori-Nu Tofu, and judging from the comments of people who have made the quiches with other brands, other types of tofu don’t give the same firm results. If you can’t find Mori-Nu, I suggest adding extra cornstarch, though I can’t promise you that the results will be the same as mine.

Nutrition Facts
4 mini-quiches contain: 96 Calories (kcal); 3 g Total Fat; (23% calories from fat); 11 g Protein; 8 g Carbohydrate; 0 mg Cholesterol; 459 mg Sodium; 2 g Fiber

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