Crustless Mini Quiche

Preparation

1. In a frying pan, sauté chopped onions till fragrant, then add in mushrooms, sauté till they start to sweat and reduce in size, season with salt and pepper to taste, finally add spinach, cook till soft, set aside to cool
2. Drain and press tofu (press by wrapping the block tofu in paper towel and place a heavy object on top, for about 30 min)
3. Finely ground oats, add all rest of ingredients including tofu, sautéed veggies, carrots, tomato paste and turmeric in a food processor, pulse till smooth
4. Preheat the oven to 375F
5. In a cupcake pan, put in parchment baking cups, drizzle a tiny drop of olive oil in each cup and brush it even to cover the cups, fill each cup with the quiche mixture, top with halved cherry tomatoes, optional
6. Bake at 375 F for 10 min, to get that golden exterior, then lower oven to 350 F and bake for another 20 minutes or so, test by inserting a knife and if it’s clean the quiches are done!

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