Mini crustless tofu quiches
I had some expiring silken tofu in the fridge and felt like eating something savory. I love how Isa Moskowitz uses silken tofu to simulate eggs in Vegan with a Vengeance, so I thought I would give these mini quiches from the fat free vegan blog a try.
I didn’t have any mushrooms so I used small broccoli florets instead. I didn’t have the chives so I left them out. I used tahini for the nut butter and lowfat milk instead of soymilk. I used arrowroot instead of cornstarch. I didn’t have any oil spray so I brushed my muffin tins with olive oil instead.
The batter tasted good. The nutritional yeast flavor dominated, giving it a savory, umame flavor. I couldn’t taste any of the other ingredients individually (not even the rosemary) but I think they contributed to the depth of flavor. The texture of the batter, however, was very powdery from the arrowroot.
I didn’t have enough batter to fill my muffin tins halfway. I’m not sure if I didn’t do a good job of scraping all the batter out of the food processor and skillet, or if my muffin tins are just a little bit bigger than Susan’s.
I took the quiches out of the oven after 20 minutes, since I was using metal muffin tins, and a knife came out clean. However, after letting the quiches cool down, I couldn’t get them out. I’m not sure if I greased insufficiently or didn’t cook them long enough. The top of the quiches had a nice firm eggy texture but the rest kind of resembled mashed up raw tofu. They tasted pretty good, and they were definitely low calorie. I’ll probably try this recipe again sometime, and see if I can get them to firm up more and come out of the tins.
The captious vegetarian 