Description

These Vegan Mini Quiches offer a powerhouse of plant-based nutrition in a convenient, bite-sized format, utilizing organic tofu and chickpea flour for a high-protein breakfast or snack that stabilizes blood sugar levels.

Ingredients

Scale

14 oz Firm Tofu (pressed)
1/4 cup Chickpea Flour
2 tbsp Extra Virgin Olive Oil or Avocado Oil
1/2 cup Unsweetened Almond or Soy Milk
Fresh Spinach (to taste)
Red Bell Pepper (to taste)
Sautéed Onions (to taste)
Nutritional Yeast (to taste)
Turmeric (to taste)
Kala Namak (Black Salt) (to taste)

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Instructions

Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with Avocado Oil or use silicone liners to prevent sticking
Sauté your diced onions, bell peppers, and spinach in a skillet with a splash of Extra Virgin Olive Oil until they are soft and the moisture has evaporated
In a high-speed blender, combine the pressed tofu, chickpea flour, nutritional yeast, turmeric, black salt, and unsweetened plant milk
Blend on high until the mixture is completely smooth and resembles a thick batter
Fold the sautéed vegetables into the blend by hand to keep the veggie chunks intact
Pour the batter into the prepared muffin tins, filling each about three-quarters of the way to the top
Bake for 25 to 30 minutes, until the tops look golden brown and feel firm to the touch
Allow them to cool in the tin for at least 10 minutes before serving

Notes

Press tofu before use to remove excess water for a firmer quiche.

Using silicone muffin trays helps avoid breakage when removing the quiches.

Finely dice vegetables to prevent steam pockets that could disrupt the custard texture.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 quiches
Calories: 185 kcal
Sugar: 1 g
Sodium: 220 mg
Fat: 9 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7.5 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 4 g
Protein: 14 g
Cholesterol: 0 mg