Yummy Sunday

October 5th, 2012

                                 Here's a great recipe for brunch this weekend…

              Mini Crust-free Tofu Quiches

 

                                     

 

This recipe is adapted from one by Susan V. at Fatfreevegan.com.  They are great served at a brunch with a big ole mess of greens, a grain dish and some tempeh bacon!  Thank you, Susan!

Extra virgin olive oil
1 teaspoon garlic, minced
1/2 cup red pepper, diced
1 cup mushrooms, sliced
1 tablespoon fresh chives, minced (or one green onion)
1 teaspoon fresh rosemary, minced or 1/2 tsp. dried, crushed
black pepper to taste

1 12.3-ounce package  firm silken tofu, drained of water
1/4 cup plain soymilk
2 tablespoons nutritional yeast
1 tablespoon kuzu
1 teaspoon tahini
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2-3/4 teaspoon salt

Preheat the oven to 375 F. Oil muffin tins with olive oil.

Heat about 1 tablespoon of olive oil over medium heat and sauté the garlic, bell peppers, and mushrooms until the mushrooms begin to sweat. Stir in the chives, rosemary, and black pepper, and remove from the heat.

Place the rest of the ingredients into a food processor or blender. Process until completely smooth. Add the tofu mixture to the vegetables and combine. Spoon into 12 muffin cups, filling each one about halfway. 

Place the pan in the oven and reduce the heat to 350 F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean about 20 minutes. Remove from oven and allow them to cool for about 10 minutes.

Makes twelve mini quiches, which serves 3 to 4 people

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