Tuesday, January 5, 2010
Mini Crustless Tofu Quiches
olive oil spray
1 teaspoon minced garlic
1/2 cup capsicum (green)
1 cup chopped mushrooms
1 tablespoon minced fresh chives (or one green onion)
1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)
black pepper to taste
400g package of silken tofu drained of water
1/4 cup plain soy milk
2 tablespoons nutritional yeast
1 tablespoon cornstarch (may sub another thickener such as potato starch)
1 teaspoon tahini
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2-3/4 teaspoon salt
Preheat the oven to 180C. Spray 12 regular-sized muffin cups well with non-stick spray.
Lightly spray a non-stick skillet with olive oil and sauté the garlic, capiscum, and mushrooms over medium heat until the mushrooms just begin to exude their juices. Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat.
Place the 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.
Put the muffin pan into the oven and immediately reduce the heat to 160C. 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.