Vegan Bunny Elle

These crustless mini tofu quiches are the yummiest “eggy” bites ever! They’re golden, tender, firm enough to hold their shape but still jiggly and silky inside.

Trust me, you do not need commercial vegan egg products for this! While I’m more than happy to see more and more vegan alternatives, I prefer natural whole food ingredients on my plate. And two of my favorite natural egg replacements are tofu and chickpeas/chickpea flour.

For these mini quiches, I used two types of tofu, extra-frim and silken and that’s because I find combining the two firmnesses of tofu gives you the best firm yet still jiggly result. Also to reflect the current summer vibe, I garnished them with a watermelon design made of tomato, zucchini, and black sesame.

But not to worry, these quiche muffins are jiggly and “eggy” yet still sturdy enough to hold its shape proudly throughout baking, serving, and until your very last bite – all you need is a little bit of flour and I used oat flour, which I made at home using organic sprouted rolled oats to keep these quiche gluten-free and also add even more fiber and protein.

Tofu Mini Quiche Vegan Crustless Quiche

A cutesy demure mindful quiche that you can eat with your hands! These are eggy without actual eggs, golden, jiggly, and so flavorful and nutritious.

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Ingredients Method Video

Ingredients

  

This recipe makes 12 mini quiches, standard cupcake size

For the “egg” mixture –

• 14 oz extra-firm tofu about 1 block
• 6 oz silken tofu about 1/2 block
• 2 tablespoon nutritional yeast
• 1 tablespoon kala namak aka black salt
• 1/2 cup organic rolled oats ground to flour
• 1 tablespoon white miso paste
• 1 1/2 tablespoon tomato paste
• 1 1/2 teaspoon turmeric powder
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 2 tablespoon soy milk

For the vegetables –

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 medium carrot chopped
• 4 oz baby bella mushrooms chopped
• 1 cup baby spinach chopped
• 1 sweet onion diced
• 3 garlic cloves minced
• 1 teaspoon balsamic vinegar
• 1 tablespoon coconut amino
• Pinch of salt and black pepper
• Olive oil for cooking
• For garnish –
• 2 – 3 small tomatoes
• 1 zucchini
• Black sesame seeds

Method

 

1. Preheat the oven to 400°F;
2. In a sauté pan, fry off the onions with a drizzle of olive oil until soft and slightly caramelized, about 4 – 5 minutes, then add in the garlic, cook till aromatic;
3. Add in the broccoli, cauliflower, and carrots, cook till soft, add in the mushrooms, cook till they let out moisture, then season with the balsamic vinegar and coconut amino;
4. Stir in the baby spinach, cook till just wilted, add a pinch of salt and black pepper to taste, remove from heat and set aside;
5. In a big mixing bowl, use a hand blender to blend together all the “egg” mixture ingredients until very smooth or pulse in a food processor till smooth;
6. Fold in the sautéed vegetables, stir to combine evenly;
7. Slice the zucchini and tomatoes into 1/4 inch thick rounds, then cut the rounds into halves;
8. Carve out the white part of the zucchini, use only the green crescent part, and fit the tomato halves into the zucchini greens;
9. Put one parchment paper cupcake liner into each cupcake pan space, and fill each cup with the quiche mixture till it’s level with the rim, you can use an ice cream scooper to make this part neater;
10. Smooth out the top of each cup, place one “watermelon” slice onto the top of each quiche;
11. Bake for 35 – 40 minutes, check halfway, if the tops of the quiches are browning too quickly then tent the entire pan with aluminum foil for the remaining baking time;
12. Garnish the “watermelon” tops with sesame seeds, serve hot or cold, PS, they’re just as delicious or even better the next day after refrigerating overnight!

Video