I love tofu scramble as much as the next vegan (okay, maybe a little more) but occasionally I want something more interesting or elegant–say, for brunch with friends. These mini tofu quiches are the answer when you want to impress without much more effort. They’re so flavorful and delicious, and surprisingly easy and versatile. For instance, broccoli goes perfectly here but you can substitute any of your favorite ingredients, like spinach, mushrooms, peas, vegan cheese (try Follow Your Heart or Daiya brands), or even chopped kalamata olives and sundried tomatoes. Feel free to use pre-made mini graham cracker crust shells, although I baked them without any crust for simplicity and wholesomeness. Pair with Mushroom and Potato Hash, fruit salad, and some toast and jam, and you’ll have an easy recipe for a successful party–and a reputation as the perfect hostess.



Mini Tofu Quiche with Broccoli

Makes 12 mini quiches (enough for 3-4 people)

12 count mini graham cracker shells (or muffin trays)

1 block extra firm tofu

4 tbsp tahini

2 tbsp water

4 tbsp nutritional yeast

2 tsp ground turmeric

1 tsp garlic powder

1 tbsp Dijon mustard

3/4 cup broccoli, chopped

1/4 cup onion, chopped

1 tsp soy sauce

salt and pepper

2 tbsp breadcrumbs (optional)

1. Heat the oven to 375 degrees F.

2. In a large bowl, mash the tofu with a fork. Add nutritional yeast, ground turmeric, garlic powder, mustard, soy sauce, and combine well.

3. In a small bowl, mix the tahini and water with a fork until thick and creamy. Add this mixture into the tofu and combine well until it “binds” the tofu. Add the broccoli and onions; salt, and pepper generously, and mix well.

4. In the graham cracker shell or muffin tray, spoon 1/3-1/2 cup of the tofu mixture and pat down well. (If using muffin tray, grease with a small amount of extra virgin olive oil). Top with breadcrumbs, and bake in the oven for 25 minutes or until the top is golden brown and set.

Potato Mushroom Hash

2-3 medium Yukon Gold potatoes, peeled and diced

1/2 cup mixed mushrooms, sliced

1 tbsp vegan butter or extra virgin olive oil

3-4 cloves garlic, minced

1/2 medium white onion, chopped

1/2 tbsp soy sauce

Put a heavy nonstick skillet over medium-high heat. Add butter or oil. When it is melted and slightly sizzling, add the onions and the potatoes and stir well. Cook covered for about 6 minutes, stirring occasionally. Lower the heat to medium, then add mushrooms, garlic, and soy sauce, and stir well. Cook covered for another 5 or so minutes, or until the potatoes and the mushrooms are seared in places and golden brown.

More brunch ideas: Vegan Chocolate Chip Banana Bread



Mini Cinnamon Oat Pancakes (Gluten free, soy free)

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Photo: Peaceful Dumpling