Mushroom & Pepper Mini Quiches



2 tsp olive oil


2 cups fresh sliced mushrooms


½ cup chopped red bell pepper


½ cup chopped green bell pepper


1 cup chopped onion


2 cloves garlic, minced


1 ½ tsp tahini


24 oz firm tofu, rinsed, drained and crumbled


2 Tbsp nutritional yeast


1 Tbsp chicken-style seasoning


1 tsp salt


1 tomato, diced for garnish (optional)




Preheat oven to 375 oF (180 oC).


Heat oil in medium skillet and saute vegetables and garlic for about 5 minutes. Add tahini and mix well. Remove from heat.


Combine remaining ingredients in a large bowl, then mix in cooked vegetables.


Fill each well of a creased mini-muffin tin with 2 Tbsp of mixture and press down to pack ingredients.


Bake for 25 mins, until edges are golden brown.


Garnish with tomatoes and serve.




From: Brighten Up Breakfast by Erica Nedley

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