Mini Crustless Tofu Quiches
Olive oil spray
1 tsp minced garlic
1/2 cup diced bell pepper
1 cup chopped mushrooms
1 tsp fresh chopped chives (or 1 green onion)
1 tsp fresh minced rosemary (or 1/2 tsp dried crushed rosemary)
black pepper to taste
1 pkg (12.3 ounces) lite firm silken tofu (drained of water)
1/4 cup soy milk or rice milk
2 tbsp nutritional yeast
1 tbsp cornstarch or similar thickener
1 tsp tahini or cashew butter
1/4 tsp onion powder
1/4 tsp tumeric
1/2 tsp salt or to taste
Makes 12 single servings
Preheat the oven to 375 F and spray 12 regular sized muffin cups well with olive oil.
Lightly spray a skillet with olive oil (a little spray bottle filled with olive oil works great for this).
Saute the garlic, mushrooms and bell peppers until the mushrooms just begin to exude their juices.
Stir in the chives, rosemary and fresh ground black pepper and remove from the heat.
Place the remaining ingredients into a blender and process until completely smooth and silky.
Add the tofu mixture to the vegetables and stir to combine.
Spoon equally into 12 muffin cups (it will fill regular muffin cups about halfway).
Put the muffin tin into the oven and immediately reduce the heat to 350F.
Bake until the tops are golden and a knife inserted into the top comes out clean (25 – 35 minutes).
Remove from the oven and allow them to cool for 10 mintues.
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 39.4
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 80.6 mg
- Total Carbs: 4.6 g
- Protein: 3.2 g