Ingredients
1/2 tbsp x olive oil
1 tsp x garlic, minced
1/2 cup x bell pepper, chopped
1 cup x mushrooms, chopped
1 tsp fresh chives (or one green onion), minced
1 tsp minced fresh rosemary (or 1/2 tsp. dried, crushed)
black pepper to taste
350g firm silken tofu, drained of water
1/4 cup x plain soymilk
2 tbsp x nutritional yeast
1 tbps x cornstarch (may sub another thickener such as arrowroot or potato starch)
1 tsp x tahini (preferred) or cashew butter
1/4 tsp x onion powder
1/4 tsp x turmeric powder
1/2-3/4 tsp x salt
Instructions
1. Preheat the oven to 190 C. Grease muffin cups/tray with butter or non-stick spay.
2. In frying pan heat oil over moderate heat & sauté the garlic, bell peppers, 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.
3. Place the tofu, soya milk, yeast, tahini, onion powder, turmeric & cornstarch into a food processor or blender. Process until completely smooth and silky.
4. Add the tofu mixture to the vegetables and stir to combine. Spoon equally into the muffin cups: it will fill regular muffin cups about halfway.
4. Put the muffin pan into the oven and immediately reduce the heat to 175 C. Bake for approximately 25-35 minutes depending on your oven, until the tops are golden and a knife inserted into the middle of a quiche comes out clean.
5. Remove from the oven and allow them to cool for about 10 minutes.
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