I like eggs, but they aren’t the most healthy thing to eat. I found a recipe for Mini Crustless Tofu Quiches on Fatfree Vegan Kitchen and thought I’d give it a try with different vegetables.
1 clove garlic, diced
1 roasted red pepper, diced
1 container mushrooms, sliced
4 oz. Chorizo (leftover from the sausage and sweet potato soup)
1 cup broccoli
1 package silken tofu
1/4 cup milk
2 tablespoons Fontina Cheese, grated
1 T. cornstarch
1 teaspoon tahini
Salt & Pepper
Sautee vegetables and meat for about 5 minutes on the stove. Mix tofu, milk, cheese, cornstarch, tahini and seasonings in a food processor until smooth. Mix tofu mixture and vegetables/meat together in a large cast iron skillet. Bake for 30-45 minutes at 350 or until a knife comes out clean. Eat and enjoy!
Notes: I should have cooked it longer. It was very good but a bit… runny. Next time I’ll cook it longer and in muffin tins instead. Possibly add bread crumbs or more cornstarch.
Servings: 5-6 servings. I’ll be eating leftovers in the morning on toast!