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