tofu egg

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Easy Tofu Quiche Cups

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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:

  1. Preheat oven to 350 degrees.

  2. In a medium sized skillet, spray a little cooking oil and add the veggies. Sauté until the onions become translucent, then remove from heat.

  3. Add the remaining ingredients to a food processor, or a high speed blender, and blend until the mixture is completely smooth.

  4. Dump the veggies into the tofu mix, and pulse just a few times to mix them up.

  5. 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.

  6. 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.

  7. Store leftovers in the fridge.

 

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Tofu Egg Salad

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Tofu Egg Salad

i often will whip up a batch of tofu vegan egg salad sandwiches for get togethers or bbqs. It is so easy to make and often times people have no idea that it is vegan. I also like to make some on the weekends to keep in the fridge for a fast weekday lunch. I love it on crackers or even on salads. The addition of black salt will give it a more convincing egg taste but you don’t have to use it. It is a surfer salt and smells and taste of eggs. You can often find it at specialty spice shops or online.

INGREDIENTS:

  • 1 cube extra firm organic tofu

  • 1-2 teaspoons turmeric (depending on your preference, I like more, some people like less)

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 3 tablespoon diced pickles (plus a teaspoon of pickle juice)

  • 1/4 cup vegan mayo

  • 1 tablespoons yellow mustard

  • 1/2 teaspoon black salt (optional)

  • salt and pepper to taste

COOKING INSTRUCTIONS:

  1. Wrap drained tofu in a clean kitchen towel, or a few paper towels, and place a few books, heavy plate, or can on top for 5 - 15 minutes to remove excess moisture.

  2. Place tofu in a bowl, and crumble with hands or a fork.

  3. Add in the mayo,spices, pickles, and pickle juice. Mix well.

  4. Store in an airtight container in fridge for 3 - 5 days.