I have a confession to make about this dish. About half way through – I was over it. Yup. The tools ‘n’ gadgets I have available to me right now are not ‘top notch.’ When I moved to Brisbane about a year ago with my partner I left all my lovely kitchen tools at home. My parents had recently found a lil farm house to call home and the kitchen was in need of some odds ‘n’ ends. Food is paramount in my family. So I told my parents to use my gadgets since I know they would go to use and be loved.
Fast forward to a couple days ago and I’m in my new kitchen, attempting to cook these mini tofu quiches, and being a bit ‘kitchen spoiled’ – I forgot my sense of wonderment and adventure. I thought I would have to blend the tofu base in two batches…only realising I could do it in one. And although I desperately tried to scrape out all the extra filling from the second container I was frustrated by the fact that probably less than a teaspoon worth of food had gone to waste…..have I mentioned I’m hormonal and pregnant?
Meltdown aside these ended up turning out great! You will have to have access to a blender -possibly a hand blender??- and I used my Nutribullet. Other than that you’ll want a muffin tin, and a pot to cook up your veggies in. The redeeming bit about these quiches? They stay great in the fridge and reheat perfectly! Can you say breakfast is served….for a couple days! Yaaaas. I used to hate leftovers but I must admit that recently I am relying on them more and more.
The flavour profile I used for this dish is Puerto Rican…like me hehe. But you could easily sub out the cilantro for thyme/parsley/rosemary/etc if you like something a lil different. I know people get pretty passionate about cilantro sometimes. Otherwise if you are ok with cilantro and garlic these are the bomb! As always if you don’t have access to any of the ingredients I use or you want an alternative ingredient/method to make something reach out to me via the CONTACT tab above.
Mini Crustless Tofu Quiches a la Boricua
makes 12 mini quiches
~Spray oil for greasing muffin tin
~1-2 tablespoons olive oil
~1 medium onion, diced
~1 cup green bell pepper/capsicum, diced
~2 cups kale, chopped finely
~1 cups mushrooms, chopped finely
~1/2 cup cilantro, chopped finely
~4 cloves garlic, minced
~Black pepper to taste
~Sea salt to taste
-12.3 ounces extra firm tofu, diced
-1/3 cup almond milk
-2 1/2 tablespoons nutritional yeast
-1/2 small green banana, diced
-1 teaspoon tahini
-1/2 tablespoon onion powder
-1/2 teaspoon turmeric
-1/2 teaspoon sea salt
-Juice from 1 – 1 1/2 lemons
1) Take a medium sized pot/skillet and turn heat to medium/low. After you are done cutting up your onion add it to the pot, add a couple tablespoons of olive oil, a tiny sprinkle of salt and mix well. Put a top on your pot and allow them to cook ‘n’ sweat for about 5 minutes stirring occasionally. Then add the green pepper, a lil sprinkle of salt, and mix well. Return the top on your pot and allow to cook for 10 minutes more – stirring frequently to keep them browning evenly. While the peppers are cooking chop up the rest of your veggies.
2) Add the kale and mushrooms to the onions/peppers. Sprinkle them with a lil bit of salt, and mix well. Return the top on your pot for another 5 minutes stirring occasionally. After they are done cooking remove the top and add the remaining veggies: garlic, cilantro, and a lil salt. Mix everything well. Allow to cook for another minute or so – then turn the heat off and set to the side. Turn your oven to 375 F or 190 C.
3) Grab all the ingredients for your base and add them to your blender. Remember with the tofu & bananas you’ll wanna chop them up small if you don’t have a high powered blender to help everything come together easier. Blend on low, gradually working the speed up to high until all the ingredients are fully incorporated into a creamy mixture. You may have to stop occasionally during the blending to scrape down the sides with a spatula to make sure everything makes it in the mix. Taste. Remember the flavour will intensify slightly during the baking process as excess moisture will bake outta the tofu base….so don’t worry if the flavours aren’t overwhelmingly strong. They’ll get there. If the flavour is very bland add more salt or lemon juice to give it a lil more of a kick. The veggies you’ve prepared separately will also give this dish more complexity. So again, no worries if this base isn’t the most amazing thing ever. It is just one part of a bunch of awesomeness that has yet to come together. The consistency of the tofu base will match that of a thick custard or baked flan. Delicate but not very liquidy.
4) Take out a muffin tin. Grease the muffin tin with spray oil. Fill each well 1/2 way full with the tofu base. Then spoon out 1-2 tablespoons of the cooked veggies. If you have leftover veggies add a little more to the wells that are not as full. Then go and add the rest of the tofu base to the quiches until they are filled to the top. You should have enough to completely cover all 12 wells, with possibly a spoon or two left. Reduce the oven to 350 F or 175 C.
5) Place fulled muffin tin into the oven. Bake these mini quiches for 25-35 minutes or until they are slightly golden brown on the top. Once done remove them from the oven and allow them to sit for about 10-15 minutes before removing them from the muffin tin to place on your plate. Enjoy fresh or place in a container -allowing them to cool for 15-20 minutes- and then refrigerate. These will last for 5-6 days in the fridge and taste great! However they didn’t last more than 1 1/2 days at my home before they were all eaten.
As always feel free to reach out to me via the CONTACT tab above or follow me on Instagram via the icon at the bottom of this page to stay up to date on all the goodies I’m testing out in my kitchen.