Tofu, it’s magic, am I right?!?!?
You can sauté it, fry it, bake it, turn it into cheese, and even use it as a really convincing egg substitute.
Did you know you can blend it right up with a few more ingredients and get an amazing and healthy quiche?
And for all of you that are gluten free, just skip the crust and bake your tofu vegan quiche right in a muffin pan. Aren’t they cute??
You can add any veggies you like to the recipe, whatever you have on hand, vegan sausage, bacon, or cheese The sky, errrrr, the muffin pan is the limit. What I meant to say is just don’t overfill the cup or you will have a mess on your hands.
These little beauties reheat like a dream and that makes them perfect for meal prep and an easy grab and go breakfast or lunch!
So for all of y’all that think tofu is gross or boring or you just don’t know what to do with it, here is a solid idea for breakfast, lunch, or dinner. It’s easy, healthy, and super delicious! So really these are a no brainer!
INGREDIENTS:
1 package extra firm tofu
1/4 cup plant based milk
2 tablespoons nutritional yeast
1 teaspoon turmeric
1 teaspoon powder garlic
1 teaspoon salt
1/2 teaspoon pepper
2 cups chopped brocoli
1/2 medium onion diced
1/4 bell pepper
COOKING INSTRUCTIONS:
Preheat oven to 350 degrees.
In a medium sized skillet, spray a little cooking oil and add the veggies. Sauté until the onions become translucent, then remove from heat.
Add the remaining ingredients to a food processor, or a high speed blender, and blend until the mixture is completely smooth.
Dump the veggies into the tofu mix, and pulse just a few times to mix them up.
Spray a muffin tin with some spray oil, and divide the mixture evenly. The mixture will yield 6 - 8 cups depending on how full you fill the muffin cups.
Bake the quiche cups for 25 - 30 minutes. They are done once they begin to brown, and you can pull them away from the side of the pan easily.
Store leftovers in the fridge.
