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Mini Crustless Tofu Quiches

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Mini Crustless Tofu Quiches
Author: fatfreevegan.com
Instructions
  1. Preheat the oven to 375 F. Spray 12 regular-sized muffin cups well with non-stick spray or use silicone cups.
  2. Heat a non-stick skillet and sauté the garlic, bell peppers, and mushrooms over medium heat until the mushrooms just begin to exude their juices. Stir in the chives, rosemary, and freshly ground black pepper, remove from the heat, and set aside.
  3. Place the tofu and all remaining ingredients 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.
Recipe Notes

I use Lite, Silken Firm Mori-Nu Tofu and judging from the comments of people who have made the quiches with other brands, other types of tofu don’t give the same firm results. If you can’t find Mori-Nu, I suggest adding extra cornstarch, though I can’t promise you that the results will be the same as mine.

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