Vegan Quiche Muffins with Sun-Dried Tomatoes and Spinach

Ingredients

• Tofu

  Extra firm, prepared with nigari

  16 oz or 454g

• Pam cooking spray

  Oil, original

  4 spray , about 1/3 second or 1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Mushrooms

  White, raw

  1 cup pieces or 70g

• Spinach

  Raw

  2 cup or 60g

• Garlic

  Raw

  4 cloves, minced or 12g

• Onions

  Raw

  3 tbsp chopped or 30g

• Sun-dried tomatoes

  8 piece or 16g

• Almond milk

  Plain

  1 cup or 240g

• Nutritional Yeast

  Vegan - Whole Foods Market

  3 tbsp or 23g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Chives

  Raw

  1 tbsp chopped or 3g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ½ tbsp or 7g

Directions

1. Preheat the oven to 375°F. Grease a 12-cup muffin tin.
2. Press the tofu to remove excess moisture and set aside.
3. Heat olive oil in a pan over medium-high heat. Add mushrooms, spinach, garlic, onion, and sun-dried tomatoes. Season with salt and pepper to taste. Cook until onions are translucent and spinach is wilted, about 5 to 8 minutes. Remove from heat.
4. In a blender, combine tofu, almond milk, nutritional yeast, salt, pepper, and baking powder. Blend until smooth.
5. Mix the cooked vegetables and chives into the tofu mixture. Adjust seasoning if needed.
6. Divide the mixture evenly among the muffin cups. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan, then transfer to a wire rack.
7. Serve warm or cold.

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