These tofu quiches were light and flavorful and made for a great vegan and gluten-free appetizer. I made them using a mini muffin tin so they were a great two-bite size. For some reason these took much longer than I expected to firm/dry up enough to remove from the tin. Even after being in the oven for a while they never burned and eventually crisped up nicely along the edges.
Tofu Mini Quiches (taken from Fat Free Vegan Kitchen and altered slightly)
Makes 15-18 quiches
- 1 teaspoon minced garlic
- 1/2 cup finely chopped bell pepper
- 1/2 cup finely chopped onion
- 1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)
- black pepper to taste
- 1 15-oz package lite firm tofu, drained of water
- 1/4 cup plain soymilk
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 1 teaspoon soy sauce
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric
- 3/4 teaspoon salt
Preheat oven to 375 F. Spray mini muffin tins with non-stick spray and set aside.
Lightly spray a skillet with olive oil and sauté the garlic, bell peppers, and onion over medium heat. Stir in the rosemary, and freshly ground black pepper, and remove from heat.
Place the remaining ingredients into a food processor. Blend until completely smooth and silky. Add mixture to the sautéed vegetables and stir to combine. Spoon equally into the muffin cups, filling each to the top.
Put 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.
Remove from the oven and allow them to cool for about 10 minutes. If muffins are not firm enough to remove while retaining their shape, put back in oven and continue baking until they firm up.