Tofu Quiche

(Makes 10-12 muffin cups)

Filling:

• 1 package of silken tofu, pressed

• 1/3 cup of unsweetened plant milk 

• 1/3 cup nutritional yeast

• 3 garlic cloves, minced

• 1/2 yellow onion, chopped

• 1/4 cup chickpeas, rinsed

• 1/2 cup broccoli and cauliflower florets (small ones!)

• 5 asparagus stalks, cut into 1 inch pieces

• 1/2 cup mushrooms, chopped

• 1 tbsp fresh parsley, choped

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Preheat oven to 180 and grease muffin tray (silicone works really well as you can pop them out really easily!) or container of choice.

Firstly make the crust by blending or whisking all ingredients together. Press mixture into the muffin cups - as thick or thin as preferred. If the mixture is too crumbly, add more water, one teaspoon at a time. 

To make the filling, blend the tofu until smooth and add the nutritional yeast, garlic, parsley and salt and pepper to taste. Blend again for a few seconds only. Add your veggies and then pour into the muffin cups evenly. Bake for 25 minutes. Once removed from the oven, let cool for 10-12 minutes.