Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 68.9
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 152.9 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.9 g
- Protein: 5.1 g
View full nutritional breakdown of Tofu Mini Quiches calories by ingredient
Tofu Mini Quiches
Submitted by: WOODLANDMYSTIntroduction
Five Forks Up from DH! Sorry - they got gobbled up so fast I never got to take a photo.... I served these with sprouted grain toast. Not bacon or not sausage would make an excellent addition to this meal. Based on fatfreevegan recipe Five Forks Up from DH! Sorry - they got gobbled up so fast I never got to take a photo.... I served these with sprouted grain toast. Not bacon or not sausage would make an excellent addition to this meal. Based on fatfreevegan recipeNumber of Servings: 12
Ingredients
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1 Tblsp olive oil or olive oil spray
1 teaspoon minced garlic
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 cup chopped mushrooms
1 tablespoon fresh chives minced or one green onion
1/4 teaspoon dried, crushed rosemary
black pepper to taste (I used 1/2 teaspoon)
1 block firm tofu, drained of water
1/4 cup plain rice milk
2 tablespoons nutritional yeast
1 tablespoon cornstarch
1 teaspoon tahini
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2 teaspoon salt
Directions
Preheat oven to 375. Lightly grease or spray 12 muffin cups.
Lightly spray or grease skillet. Saute garlic, onions, peppers and mushrooms over medium heat until mushrooms start to exude their juices. Stir in chives, rosemary and pepper. Remove from heat.
In blender or food processor, combine remaining ingredients. Process until completely smooth. Add the tofu mixture to the vegetables. Stir well.
Spoon mixture into muffin cups about 1/2 full.
Bake for 25 - 35 minutes. Check at 20 mins. When knife inserted comes out clean, they're done. Let cool about 10 mins. before serving.
Makes 12 mini quiches.
Number of Servings: 12
Recipe submitted by SparkPeople user WOODLANDMYST.
Lightly spray or grease skillet. Saute garlic, onions, peppers and mushrooms over medium heat until mushrooms start to exude their juices. Stir in chives, rosemary and pepper. Remove from heat.
In blender or food processor, combine remaining ingredients. Process until completely smooth. Add the tofu mixture to the vegetables. Stir well.
Spoon mixture into muffin cups about 1/2 full.
Bake for 25 - 35 minutes. Check at 20 mins. When knife inserted comes out clean, they're done. Let cool about 10 mins. before serving.
Makes 12 mini quiches.
Number of Servings: 12
Recipe submitted by SparkPeople user WOODLANDMYST.
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