Name: Vegan Quiche Muffins
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 block extra firm tofu (pressed (1 lb.)); 1 cup almond milk (or any vegan milk); 3 tbsp nutritional yeast; 0.5 tsp sea salt; 0.25 tsp black pepper; null pinch turmeric (for colour); 0.5 tsp baking powder; null pinch black salt (kala namak - totally optional); 1 tbsp coconut oil (or any oil); 0.25 cup mushrooms ((68g) chopped); 2 cups spinach; 4 cloves garlic (minced); 3 tbsp onion (chopped); null to_taste salt (for the veggies); null to_taste pepper (for the veggies); 7 null sun dried tomatoes (7 halves (49g) diced); 1 tsp dried chives (or 1 tbsp freshly chopped chives)

Instructions

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1

Preheat oven to 375°F/190°C. Press your extra firm tofu (1 block) and set aside. Grease a 12-cup muffin container and set aside.
2

In a pan over medium-high heat, heat the coconut oil (1 tbsp). Add the mushrooms (0.25 cup), spinach (2 cups), garlic (4 cloves), onion (3 tbsp), and 6 of the tomato halves (7 sundried). Season lightly with [null to_taste salt] and [null to_taste pepper]. Cook until onions are translucent, spinach is shriveled, and mushrooms are shrunken, about 5 to 8 minutes, stirring occasionally. Remove from heat and set aside.
3

In a high-powered blender, add the extra firm tofu (1 block), almond milk (1 cup), nutritional yeast (3 tbsp), sea salt (0.5 tsp), black pepper (0.25 tsp), [null pinch turmeric], and baking powder (0.5 tsp). If you have [null pinch black salt], add it now. Blend on high until everything is completely smooth and there are no lumps. I blended mine twice to ensure this.
4

Stir in with a wooden spoon all of the fillings from the pan, plus the dried chives (1 tsp) to combine. You can taste here and decide if you want any more nutritional yeast (3 tbsp) or sea salt (0.5 tsp).
5

Spoon out the mixture into 12 greased muffin cups, trying to get an even amount of toppings in each. Top each cup with the last of the tomato halves (7 sundried).
6

Bake for 35 minutes until quiche muffins are set and a toothpick stuck in the middle comes out mostly clean. Remove from oven and allow to rest for 5 minutes on the counter in pan. Then, loosen edges with a knife and remove onto a wire rack, so that they can cool completely without getting soggy.
7

Serve while still warm, or while cold, and enjoy!