Mini Crustless Spinach & Bell Pepper Quiches
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 tbsps water
- 1/2 cup raw, unsalted almonds
- 1 tsp mustard powder
- 1/3 cup nutrional yeast
- 1 375g pkg extra firm organic tofu
- 1 cup spinach, chopped
Heat oil in a large pan over medium heat. Saute the onion and garlic in the oil for about 3 minutes. Add the peppers, basil, tumeric, salt and pepper. Cook for 10 minutes, until peppers are soft.
Meanwhile, process the almonds in a food processor into fine crumbs. I actually like to grind mine up in a magic bullet, I find it to work better. Give the tofu a squeeze to get rid of some of the water, then crumble it into the food processor along with the mustard and nutrional yeast. Add 2 tbsps water and process until relatively smooth.
Transfer to a mixing bowl, add the pepper mixture and stir throughly. Taste for salt, then mix in spianch. Use a rubber spatula and evenly distribute mixture into a greased muffin tin. Bake for 30 mins, if they still look a little soft in the middle, bake for an additional 10.
Once out of the oven, let the quiches sit for about 5 mins. Then gently use the dull side of a butter knife to seperate the sides of pan. Let them sit for another 15 mins or so before you try to take them out, that way they will have had some time to set a bit. They are not the prettiest dish to serve but damn tasty. I imagine if they had crusts, they would be much more beautiful and photgraphable!