Makes: 24 mini quiches
I package round wonton wrappers
Margarine for greasing
Optional: Vegan cheese
1 tbsp olive oil
6 cloves garlic, minced
1 leek or 4 green onions, chopped
2 tsp dried oregano
Salt and Pepper
1 pound/ package firm tofu
1 tbsp soy sauce
1 tsp dijon mustard
1/4 tsp tumeric
several dashes fresh ground black pepper
1/4 cup nutritional yeast
Preheat oven to 400 F.
Grease one 12-muffin pan with margarine. Stretch out each wonton circle so that it better fits in the tray. Press the wontons firmly into place.
In a frying pan, heat oil over medium. Add garlic and onions, cook for 3 minutes. Add mushrooms, cook for 2 minutes. Add red pepper, and oregano, sauté for an additional 5 minutes, or until vegetables are almost done. (these vegetables can easily be substituted, you can use leeks and mushrooms for an earthier taste, or for some more greens, add a bunch of finely chopped Swiss chard tops to your garlic) If you are cooking greens, you may need to add a little water, however, by the end we do not want any excess water to get into our quiche.
While sautéing, start the 'egg' base. Give the tofu a rinse and a good squeeze over the sink to remove excess water. Use you hand to crumble the tofu into a mixing bowl until it looks like ricotta. Add the remaining ingredients to the tofu and mix well. When the vegetables are ready, drain off any excess liquid and transfer the vegetable sauté into the mixing bowl and mix to combine. Taste for salt and pepper.
Spoon the tofu mixture into the wonton bowls in the muffin tray. Press the mixture down and flatten each.
Add vegan cheese on top of quiches if desired.
Bake at 400F for 20 minutes, until firm and slightly brown on top.
Let cool 3 minutes on wire rack before serving.
Wonton wrappers are not necessary and may be substituted for any shell, or no shell at all. This recipe can also be prepared in a 9" greased pie plate.