Directions for: Mini Crustless Tofu Quiches
Ingredients
cooking oil spray
1 Tbsp (15 mL) olive oil
1 clove garlic, minced
1 cup (250 mL) red bell pepper, diced
1 cup (250 mL) mushrooms, chopped
1 cup (250 mL) broccoli, cut into small florets
1 stalk green onion, chopped
1 tsp (5 mL) fresh rosemary, minced
black pepper, to taste
1 pkg (454 g) Sunrise Medium Firm Tofu, cubed
cup (60 mL) Sunrise Unsweetened Soy Beverage
2 Tbsp (30 mL) nutritional yeast
1 Tbsp (15 mL) cornstarch
1 tsp (5 mL) tahini
tsp (1 mL) onion powder
tsp (1 mL) turmeric
tsp (2 mL) salt
Directions
1. Preheat oven to 190 C (375F). Lightly grease muffin tins with cooking oil spray.
2. Heat oil in a large pan. Saut garlic, bell peppers, mushroom and broccoli over medium heat until the mushrooms just begin to exude juice.
3. Stir in green onions, rosemary and black pepper. Remove from heat and set aside.
4. Using a food processor or blender, blend together tofu, soy beverage, nutritional yeast, cornstarch, tahini, onion powder, turmeric, and salt. Blend until completely smooth.
5. In a separate bowl, gently mix together the blended tofu mixture with the sauted vegetables until well combined.
6. Spoon equal portions of the mixture into the muffin tray and place into the oven.
7. Immediately reduce oven to 175C (350F). Bake quiches until tops are golden brown and a knife comes out clean, about 25-35 minutes.
8. Remove from oven and allow to cool for 10 minutes before serving.
See more: Bake, Breakfast, Brunch, Mushrooms, Tofu/Soy, Vegetables, Vegetarian