Mini Crustless Tofu Quiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Olive oil spray1 tsp minced garlic1/2 cup diced bell pepper1 cup chopped mushrooms1 tsp fresh chopped chives (or 1 green onion)1 tsp fresh minced rosemary (or 1/2 tsp dried crushed rosemary)black pepper to taste1 pkg (12.3 ounces) lite firm silken tofu (drained of water)1/4 cup soy milk or rice milk2 tbsp nutritional yeast1 tbsp cornstarch or similar thickener1 tsp tahini or cashew butter1/4 tsp onion powder1/4 tsp tumeric1/2 tsp salt or to taste
Makes 12 single servings
Preheat the oven to 375 F and spray 12 regular sized muffin cups well with olive oil.
Lightly spray a skillet with olive oil (a little spray bottle filled with olive oil works great for this).
Saute the garlic, mushrooms and bell peppers until the mushrooms just begin to exude their juices.
Stir in the chives, rosemary and fresh ground black pepper and remove from the heat.
Place the remaining ingredients into a blender and process until completely smooth and silky.
Add the tofu mixture to the vegetables and stir to combine.
Spoon equally into 12 muffin cups (it will fill regular muffin cups about halfway).
Put the muffin tin into the oven and immediately reduce the heat to 350F.
Bake until the tops are golden and a knife inserted into the top comes out clean (25 - 35 minutes).
Remove from the oven and allow them to cool for 10 mintues.
Enjoy
Preheat the oven to 375 F.
Bake
Number of Servings: 12
Recipe submitted by SparkPeople user THEOTHERHALF.
Preheat the oven to 375 F and spray 12 regular sized muffin cups well with olive oil.
Lightly spray a skillet with olive oil (a little spray bottle filled with olive oil works great for this).
Saute the garlic, mushrooms and bell peppers until the mushrooms just begin to exude their juices.
Stir in the chives, rosemary and fresh ground black pepper and remove from the heat.
Place the remaining ingredients into a blender and process until completely smooth and silky.
Add the tofu mixture to the vegetables and stir to combine.
Spoon equally into 12 muffin cups (it will fill regular muffin cups about halfway).
Put the muffin tin into the oven and immediately reduce the heat to 350F.
Bake until the tops are golden and a knife inserted into the top comes out clean (25 - 35 minutes).
Remove from the oven and allow them to cool for 10 mintues.
Enjoy
Preheat the oven to 375 F.
Bake
Number of Servings: 12
Recipe submitted by SparkPeople user THEOTHERHALF.
Nutritional Info Amount Per Serving
- Calories: 39.4
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 80.6 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.6 g
- Protein: 3.2 g
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