Vegan Quiche Muffins
Ingredients
-
16
ounces
extra firm tofu, pressed
-
1
tablespoon
coconut oil
-
1/4
cup
mushrooms, chopped
-
2
cups
spinach
-
4
cloves
garlic, minced
-
3
tablespoons
onions, chopped
-
7
halves
sun-dried tomatoes, diced
-
1
cup
almond milk
-
3
tablespoons
nutritional yeast
-
1/2
teaspoon
sea salt
-
1/4
teaspoon
black pepper
-
pinch
turmeric
-
1
teaspoon
dried chives
-
1/2
teaspoon
baking powder
-
pinch
kala namak (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin pan.
- In a skillet, melt the coconut oil and cook the mushrooms, spinach, garlic, onions, and 6 sun-dried tomato halves until the onions are translucent and the spinach is wilted.
- In a blender, combine the tofu, almond milk, nutritional yeast, sea salt, black pepper, turmeric, baking powder, and kala namak. Blend until smooth.
- Stir the cooked vegetables and chives into the tofu mixture, adjusting seasoning as needed.
- Divide the mixture into the muffin cups and top with the remaining sun-dried tomato halves.
- Bake for 35 minutes or until a toothpick comes out mostly clean. Let cool for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 servings
Calories
30
Total fat
2g
Total carbohydrates
3g
Total protein
2g
Sodium
198mg
Cholesterol
0mg
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