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Mushroom & Pepper Mini Quiches

Ingredients

 

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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