Easy Vegan Mini Quiches with Tofu and Pistachios
These bite-size vegan quiches are creamy, protein-packed, and studded with crunchy pistachios. Perfect for brunch, snacks, or meal prep.
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Servings:
Ingredients
Main Ingredients
- 12 oz firm tofu, drained Press lightly to remove excess water
- 0.33 cup unsweetened almond milk
- 2 tbsp nutritional yeast
- 1 tbsp cornstarch
- 0.5 tsp baking powder
- 1 tbsp lemon juice
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp ground turmeric
- 0.5 tsp fine sea salt
- 0.25 tsp kala namak (black salt), optional Adds an eggy aroma
- 0.25 tsp black pepper
- 1 tbsp olive oil for sautéing
- 0.5 cup red bell pepper, small dice
- 0.33 cup scallions, thinly sliced
- 0.75 cup chopped baby spinach
- 0.5 cup roasted unsalted pistachios, chopped
- 1 tsp olive oil for greasing the pan
Instructions
Preparation Steps
- Heat oven to 350°F. Grease a 12-cup mini muffin pan with 1 tsp olive oil.
- Warm 1 tbsp olive oil in a skillet over medium heat.
- Sauté bell pepper and scallions until softened, 3 to 4 minutes.
- Stir in spinach and cook just to wilt. Remove from heat to cool slightly.
- Blend tofu, almond milk, nutritional yeast, cornstarch, baking powder, lemon juice, and spices until smooth.
- Fold the cooled vegetables and chopped pistachios into the tofu mixture.
- Spoon batter into the pan, filling cups nearly to the top. Smooth the tops.
- Bake 20 to 22 minutes, until set and lightly golden. Cool 5 minutes, then lift out and serve.
Notes
Variation: Stir in chopped sun-dried tomatoes or swap spinach for kale. For an "eggy" finish, dust with a tiny pinch of black salt before serving. Storage: Refrigerate up to 4 days or freeze up to 2 months; reheat at 350°F until warm.
This recipe is an original creation inspired by classic Easy Vegan Mini Quiches with Tofu and Pistachios flavors. All ingredient ratios and instructions are independently developed.