• 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