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Mini Tofu Quiche - Vegan Quiche Muffins

These crustless mini tofu quiches are the most perfect "eggy" bites ever! They're golden, tender, firm enough to hold their shape but still jiggly and silky inside, and they're packed with all kinds of veggies, making these not only a nourishing snack but also a complete meal.

Trust me, you do not need commercial vegan egg products for this! While I'm more than happy to see more and more vegan alternatives, I prefer natural whole food ingredients in my own diet. And two of my favorite natural egg replacements are tofu, and chickpeas/chickpea flour. They can both achieve a wonderful eggy texture and are high in plant protein.

For these mini quiches, I used two types of tofu, extra-frim and silken and that's because I find combining the two firmnesses of tofu gives you the best firm yet still jiggly result. Also to reflect the current summer vibe, I garnished them with a watermelon design made of tomato, zucchini, and black sesame.

But not to worry, these quiche muffins are jiggle and "eggy" yet still sturdy enough to hold its shape proudly throughout baking, serving, and until your very last bite - all you need is a little bit of flour.

In order to make them gluten-free and also to add a little more fiber and protein, I used oat flour and I made my own using the organic sprouted rolled oats from One Degree Organics. All of their products are certified organic and Glyphosate Residue Free, you can even meet the farmers who grew your oats with just a scan of the QR code on your bag! A special thanks to One Degree Organics for sponsoring this recipe. 

See the video below for a visual guide on how I made these mini quiches or come find me on Instagram and Tiktok.


*makes 12 mini quiches, standard cupcake size

For the "egg" mixture -
14 oz extra-firm tofu, about 1 block
6 oz silken tofu, about 1/2 block
2 tablespoon nutritional yeast
2 tablespoon organic rolled oats, ground to flour
1 tablespoon white miso paste
1 1/2 tablespoon tomato paste
1 1/2 teaspoon turmeric powder
1 teaspoon garlic powder
1/2 teaspoon oregano
2 tablespoon soy milk

For the vegetables -
1 cup broccoli florets
1 cup cauliflower florets
1 medium carrot, chopped
4 oz baby bella mushrooms, chopped
1 cup baby spinach, chopped
1 sweet onion, diced
3 garlic cloves, minced
1 teaspoon balsamic vinegar
1/2 tablespoon soy sauce
1 tablespoon coconut amino
Pinch of salt and black pepper
Olive oil for cooking

For garnish -
2 - 3 small tomatoes
1 zucchini
Black sesame seeds


- Preheat the oven to 400°F;
- In a sauté pan, fry off the onions with a drizzle of olive oil until soft and slightly caramelized, about 4 - 5 minutes, then add in the garlic, cook till aromatic;
- Add in the broccoli, cauliflower, and carrots, cook till soft, add in the mushrooms, cook till they let out moisture, then season with the balsamic vinegar, soy sauce, and coconut amino;
- Stir in the baby spinach, cook till just wilted, add a pinch of salt and black pepper to taste, remove from heat and set aside;
- In a big mixing bowl, blend together all the "egg" mixture ingredients until very smooth;
- Fold in the sautéed vegetables, stir to combine evenly;
- Slice the zucchini and tomatoes into 1/4 inch thick rounds, then half the rounds;
- Carve out the white part of the zucchini, use only the green crescent part, and fit the tomato halves into the zucchini greens;
- Put one parchment paper cupcake liner into each cupcake pan space, and fill each cup with the quiche mixture till it's level with the rim, you can use an ice cream scooper to make this part neater;
- Smooth out the top of each cup, place one "watermelon" slice onto the top of each quiche;
- Bake for 35 - 40 minutes, check halfway, if the tops of the quiches are browning too quickly then tent the entire pan with aluminum foil for the remaining baking time;
- Garnish the "watermelon" tops with sesame seeds, serve hot or cold, they're just as delicious or even better the next day too! Enjoy!

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