By using our Medium Firm tofu and Soy Beverage, these vegan-friendly mini quiches are lower in cholesterol than the traditional recipe made with eggs.
Courtesy of Sunrise Soya Foods.
Preheat oven to 190° C (375°F). Lightly grease muffin tins with cooking oil spray.
Heat oil in a large pan. Sauté garlic, bell peppers, mushroom and broccoli over medium heat until the mushrooms just begin to exude juice.
Stir in green onions, rosemary and black pepper. Remove from heat and set aside.
Using a food processor or blender, blend together tofu, soy beverage, nutritional yeast, cornstarch, tahini, onion powder, turmeric, and salt. Blend until completely smooth.
In a separate bowl, gently mix together the blended tofu mixture with the sautéed vegetables until well combined.
Spoon equal portions of the mixture into the muffin tray and place into the oven.
Immediately reduce oven to 175ºC (350°F). Bake quiches until tops are golden brown and a knife comes out clean, about 25-35 minutes.
Remove from oven and allow to cool for 10 minutes before serving.