How To Tuesday – Vegan Crustless Quiche Bites

Instagram can make you do yummy things. The other day when Amanda was posting photos of little eggs baked in muffin tins with veggies and bacon, I knew I had to try and make something similar for Thomas. I figured we could freeze a bunch for a quick grab and heat breakfast on the go. If you are not vegan-feel free to remake the recipe with eggs in place of the tofu (you can leave out the cornstarch) and use traditional cheese in place of the daiya.

The best thing about these little quiche bites is they are customizable to your taste. Use up your leftovers veggies, toss in some soy chorizo you had in the freezer (I did!) Make them any way you see fit, you just need the basic mix of blended tofu and cornstarch and the rest is up to you.
Vegan Crustless Quiche Bites
yields about 12 standard size muffin bites
-1 container of firm tofu
-1 tablespoon of cornstarch
-1 and 1/2 cup of raw veggies of your choice chopped
-1/2 cup soy chorizo
-1/2 cup daiya style “cheese” shredded (more for topping)
-1 tsp smoked paprika
-1 tsp garlic powder
-1 tsp basil
-1/2 tsp dry mustard
-1/2 tsp salt
-1/2 tsp ground pepper
Pre-heat oven to 375F. In food processor pulse tofu until blended. Scrape tofu into a mixing bowl. Add veggies and corn starch, spices, soy cheese, and chorizo. Scoop into oil sprayed muffin tins and top each with a bit more shredded soy cheese. Bake for 25-30 minutes until the tops begin to brown. They will be soft at first and retain their shape better after cooling. Store in an air tight container in the fridge. You can eat them cold, or freeze them and re-heat wrapped loosely in a paper towel in the microwave for about a minute.