Tofu Mini Quiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Tblsp olive oil or olive oil spray1 teaspoon minced garlic1/2 cup chopped onion1/2 cup chopped bell pepper1 cup chopped mushrooms1 tablespoon fresh chives minced or one green onion1/4 teaspoon dried, crushed rosemaryblack pepper to taste (I used 1/2 teaspoon)1 block firm tofu, drained of water1/4 cup plain rice milk2 tablespoons nutritional yeast1 tablespoon cornstarch1 teaspoon tahini1/4 teaspoon onion powder1/4 teaspoon turmeric1/2 teaspoon salt
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.
Nutritional Info 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
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