Vegan Broccoli Quiche Cups
Made with tofu, broccoli, and puff pastry, vegan Broccoli Quiche Cups are the perfect appetizer to serve at your next spring party!
Ingredients
- 1 teaspoon neutral vegetable oil
- 1 bunch broccoli cut into very small florets (about 3 cups)
- 2 cloves garlic minced
- 14-ounce container firm tofu pressed and drained
- 3 tablespoons lemon juice
- 3 tablespoons water or vegetable stock
- 3 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoons turmeric
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- ¼ cup minced sun-dried tomatoes
- 1 sheet puff pastry thawed according to the package
Instructions
- Preheat your oven to 375°. Lightly oil a muffin pans.
- Heat the oil in a large pan over medium-high heat. Sauté the broccoli and garlic until the broccoli turns bright green and the garlic is fragrant, 5 to 10 minutes.
- Crumble the tofu into a food processor or blender and then add the lemon juice, water or stock, nutritional yeast, cornstarch, garlic powder, onion powder, turmeric, black pepper, and sea salt. Process until the mixture is thick and looks like ricotta cheese. Add a little more water or vegetable stock if the mixture is too thick.
- Place the tofu mixture in a bowl and fold in the broccoli and sun-dried tomatoes.
- Unfold a Puff Pastry Sheet on a lightly floured surface and use a rolling pin to gently roll it to a 12-inch square. Cut each it into 9 4-inch squares.
- Gently press the squares into the cups of the muffin pans, folding the edges slightly, to form small bowls.
- Fill each one with the tofu and vegetable mixture.
- Bake for 20 minutes, or until the Puff Pastry Sheets are golden brown and the filling has set.
- Serve warm.