Vegan Mini Quiches

These are great for a breakfast, brunch, or potluck! Super easy, so delicious, and not horribly unhealthy!

Ingredients:

olive oil or Earth Balance
2 cloves minced garlic

1/4 chopped onion1-2 tablespoons minced fresh chives (or green onion or cilantro)
1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)
1 package tofu (I used firm)
1/4 cup non diary milk

1 tablespoon flax seed

2 tablespoons nutritional yeast
1 tablespoon cornstarch
1 teaspoon tahini 
turmeric, paprika, salt, pepper, to taste

Optional additions: mushrooms, bell pepper, etc!

Preheat your oven to 375. 

Throw the garlic and onion into a pan with some olive oil or Earth Balance and sauté until they start to smell reeeeeeally good. While they're cooking, throw all the spices, etc into a bowl. Combine the flax and non-dairy milk in a small separate bowl, and let them sit for now. Drain the tofu, and press out the excess water. 

When the garlic and onion (and anything else you have in the pan) are done cooking, put them and your spices and flax mix into a food processor or blender. Throw in cubes of tofu, and blend until super smooth.

Oil up a muffin tin (you can use either a regular sized muffin tin, or a mini muffin tin), and fill each cup with some mixture.

Pop in the oven, and bring that temp down to 350. Start checking after about 20 minutes, though it'll probably take more like 25-30. They're done when the tops start to turn golden and you can stick a knife in and have it come out clean. Let them cool 5-10 minutes before taking them out of the tin!

Enjoy!