Mini Vegan Crustless Tofu Quiches with Sundried Tomatoes and Basil
STL Veg Girl
Olive oil spritz
1 tsp garlic, minced
¾ C mushrooms, chopped fine
1/4 C sundried tomatoes, chopped fine
3 TBS fresh basil, chopped fine
1 package of firm silken tofu (light is optional)
1/4 C either soy, almond or coconut milk beverage, plain and unsweetened
1/8C nutritional yeast
2 tsp cashew butter
Scant of onion powder, turmeric, dried oregano, salt and pepper
Preheat oven to 350°. Spray a regular sized muffin tin with non-stick spray or used muffin liners. Spray a non-stick skillet over medium-high heat and begin to sauté the garlic and mushrooms. After about 3-4 minutes the mushrooms will begin to wilt, then add the sundried tomatoes, just to soften them up a bit. Continue to cook for another 2-3 minutes. Add in the basil, toss to coat all ingredients and remove from heat.
In a food processor, add the tofu through the spices and blend until smooth. Pour the mixture into the skillet with the vegetables and gently mix thoroughly. Using a small ladle, scoop the mixture into each muffin cup liner about ½ of the way up. Bake the quiches for 20 minutes or until a toothpick comes out clean. Allow to cool for about five minutes before releasing from pan.
After cooling completely, these will keep for five days in a sealed container, refrigerated.