Crustless Tofu Quiches
ealthy, protein packed crustless tofu quiche recipe
INGREDIENTS
• 1 pkg firm tofu
• 1 Tbsp. olive oil
• 1 clove garlic, minced
• 1 cup red bell pepper, diced
• 1 cup mushrooms, chopped
• 1 cup broccoli, cut into small florets
• 1 green onion stalk
• 1 tsp fresh rosemary, minced
• Black pepper to taste
• ¼ cup soy or almond milk
• 2 Tbsp. nutritional yeast
• 1 Tbsp. cornstarch
• 1 tsp tahini
• ¼ tsp onion powder
• ¼ tsp tumeric
• ½ tsp salt
HOW TO MAKE IT
- Preheat oven to 190°C (375°F). Lightly grease muffin tins with cooking oil spray.
- Heat oil in a large pan. Saute garlic, bell peppers, mushrooms and broccoli over medium heat until the mushrooms just begin to exude juice.
- Stir in green onions, rosemary and black pepper. Remove from heat and set aside.
- Using a food processor or blender, blend together tofu, soy beverage, nutritional yeast, cornstarch, tahini, onion powder, turmeric, and salt. Blend until completely smooth.
- In a separate bowl, gently mix together the blended tofu mixture with the sautéed vegetables until well combined. Spoon equal portions of the mixture into the muffin tray and place in the oven.
- Immediately reduce heat to 175°C (350°F). Bake until tops are golden brown and a knife comes out clean (25-35 minutes). Remove from oven and let cool for 10 minutes before serving.
