Mini Crustless Tofu Quiches

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Breakfast Medium Tofu/tempeh Between 200 and 350 Vegetarian Moderate Plant-Based

Serves

2

Prep Time

45 Minutes

Total Time

55 Minutes

Nutritional Facts

Amount per serving (2 total)

Calories

Fat

Carbohydrate

Protein

Ingredients

1 container silken tofu, pressed

olive oil cooking spray

½ cup tomato, diced

½ cup green bell pepper

1 cup fresh spinach, roughly chopped

½ cup green onion or regular yellow onion, minced

1 tsp garlic, minced

1 tsp fresh rosemary or ½ tsp dried rosemary

2 tbsp Bragg's Nutritional Yeast

black pepper, to taste

¼ cup unsweetened plain almond milk

sea salt, to taste

¼ tsp tumeric


Instructions

1. Preheat oven to 375 degrees. Spray 12 regular-sized muffin tin with olive oil cooking spray.

2. In a pan sprayed with olive oil cooking spray, saute garlic, bell pepper, onion, tomato, sea salt, and pepper.

3. Place all remaining ingredients in a blender or food processor and mix until completely smooth.

4. In a large bowl, add the tofu mixture to the vegetables and stir to combine.

5. Spoon equally into the 12 muffin cups. It should fill each cup about halfway.

6. Reduce oven at this time to 350 degrees. Immediately put muffin tin into oven and bake until the tops are golden and a knife inserted into the middle of the quiche comes out clean-about 25-35 minutes. If using a metal pan, begin checking quiche doneness at 20 minutes.

7. Once done, remove from oven and allow to cool for about 8-10 minutes.

8. 6 mini quiches will equal 1 complete breakfast meal.

LEAVE A COMMENT
3.0
150 recipe ratings
WRITE A REVIEW
98% would recommend

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