Vegan Tofu Quiches

I was lucky enough to receive the incredibly thoughtful present of a lot of magnetic spice pots from Santa this Christmas. These pots meant I could free up some cupboard space and stick a stash of my spices onto the side of the Rayburn. To achieve this however I had to begin the year with a massive kitchen cupboard clean up session to consolidate all of my spices and discover long forgotten ingredients lurking on shelves out of my usual reach. And as well as discovering a massive stash of kaffir lime leaves I also unearthed a few scrumpled up pieces of paper with barely legible scrawl on. But these little scribbles turned out to be a couple of recipes that I made months back that I thought had been lost to a local landfill site. And so at last I can share these little crust less and vegan alternatives to traditional quiches…a fairly healthy start to the new year.

INGREDIENTS

A little olive oil

1 red pepper, chopped into chunks

½ red onion, roughly chopped

300g firm silken tofu

60ml soymilk

2 tablespoons cornflour

1 teaspoon paprika

1 teaspoon dried oregano

A pinch of salt and pepper

Pre-heat the oven to 180°C

Lightly grease 6 large muffin cups in a muffin tin.

In a frying pan gently cook up the onion and pepper (you can add other vegetables such as mushrooms or add a little garlic at this point for a little extra kick). Once softened remove from the heat and place to one side.

Place the tofu, soymilk, cornflour, herbs and spices to a food processor and blitz until a smooth, lump-free mixture is formed.

Add the vegetables to the tofu mix and combine thoroughly before dividing the mixture evenly between the muffin cups. Transfer the muffin tin to the oven and bake for 25-30 minutes until golden and firm to the touch. Remove from the oven and allow to cool a little before turning the quiches out, then tuck in and enjoy (as I did with a little tomato salsa).