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- 1 pound firm tofu
- 1 tablespoon tapioca starch
- 2 tablespoons nutritional yeast
- 2 teaspoons soy sauce
- 1 teaspoon tahini
- 1 teaspoon dried oregano
- 2 teaspoons garlic powder
- Salt & pepper, to taste
- 1/ 2 onion, chopped
- 1 cup broccoli florets, chopped
- Crust of your choice
Prepare your crust of choice and mold it into your muffin tin, lining each mold so that the crust goes up the sides of each muffin mold. You should be able to make 12 crusts. Pre-bake the crusts per the recipe’s directions, then set aside and preheat the oven to 375°F.
Add all quiche ingredients except onion and broccoli to a food processor. Blend until well combined. Taste and adjust seasonings as needed.
Cook onion and broccoli in a fry pan over medium heat, until onions are translucent and broccoli is just getting soft. Remove from heat and mix with tofu filling, by hand.
Spoon quiche filling into each mini crust and smooth out the top of each quiche. Bake for 25-30 minutes, until the tops of the quiches start to turn golden brown. The quiches will firm up as they cool. Store in a covered container in the fridge, or freeze.