Name: Mini Tofu Quiches
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 3 servings
Ingredients: null null olive oil spray (optional); 1 teaspoon minced garlic; 0.5 cup bell pepper; 1 cup chopped mushrooms; 1 tablespoon minced fresh chives (or one green onion); 1 teaspoon minced fresh rosemary (or 0.5 tsp. dried, crushed); null null black pepper (to taste); 348.7 g lite firm or extra-firm silken tofu (drained of water); 0.25 cup plain soymilk (or other plant milk); 2 tablespoons nutritional yeast; 1 tablespoon cornstarch (may substitute another thickener such as arrowroot or potato starch); 1 teaspoon tahini (optional but preferred); 0.25 teaspoon onion powder; 0.25 teaspoon turmeric; 0.625 teaspoon salt; 1 pinch black salt kala namak (adds an eggy taste, optional)

Instructions

Show units in method

1

Preheat the oven to 375 F. Spray 12 regular-sized muffin cups well with [olive oil spray] or use silicone cups (do not use paper because it will stick).
2

Heat a [non-stick skillet] and sauté the [minced garlic], bell pepper (0.5 cup), and chopped mushrooms (1 cup) over medium heat until the mushrooms just begin to exude their juices. Stir in the minced fresh chives (1 tbsp), minced fresh rosemary (1 tsp), and [black pepper] to taste, remove from the heat, and set aside.
3

Place the lite firm or extra-firm silken tofu (348.7 g) and all remaining ingredients (plain soymilk (0.25 cup), nutritional yeast (2 tbsp), cornstarch (1 tbsp), tahini (1 tsp), onion powder (0.25 tsp), turmeric (0.25 tsp), salt (0.625 tsp), black salt kala namak (1 pinch)) 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 these—or serve hearty side dishes—if you’re serving more than 3 people.