Mini Tofu Quiches

These mini tofu quiches are the best vegan meal prep idea. Plus, they are the perfect vegan high protein breakfast idea too!

Course Breakfast, Snack

Cuisine Vegan

Keyword mini tofu quiches, tofu recipes

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 86kcal

Pre heat oven to 180 degrees / 350 F
Finely chop the zucchini and the kale.
Heat a large pot or pan to medium heat and add the olive oil. Add the zucchini and cook for 2-3 minutes. Add the mixed herbs and stir until combined. Add the kale and continue to stir and cook until completely wilted (approx 5 minutes). Make sure to cook the kale and zucchini really well to ensure all moisture is removed.
Squeeze the tofu with a cloth or paper towel in your hands to remove any excess moisture. Add the tofu, nutritional yeast, kala lemak, mushroom seasoning and salt to a food processor and blend until a smooth hummus like texture is formed. Scrape down the sides as necessary.
Add the tofu mixture to the veggies in the pot and mix until well combined. Turn off the heat and remove from the stove.
Scoop into a silicone muffin tray, pressing down to densely pack the tofu mixture.
Bake for 20 to 25 minutes, until the tops start to become slightly brown and crispy. Remove from the oven and let slightly cool before enjoying immediately or storing in an airtight container in the fridge for later.