Vegan Mini Crustless Tofu Quiche 迷你蔬菜豆腐派

I managed to get a few packs of tofu on sale at the Asian supermarket last week, and since I am cooking only for one, I get to try a variety of tofu recipes in small portions. I love tofu so much not only because it is healthy, but also because it is so versatile. Basically I can cook it with anything, and it will usually end up tasting alright. But I wasn't expecting this recipe from the Fatfree Vegan Kitchen to turn out so well; the crustless tofu quiches are light yet packed with flavour, and resemble more of vegetable fritters than the ordinary quiches. And the small size makes them a great side dish and an extra something something for the lunchbox. I served them for dinner along with wasabe broccoli, multi-grain rice, and pan-seared tuna steaks. So here is my version of the quiches: (I basically omitted the cashew butter/tahini in the original recipe)

Mini Crustless Tofu Quiches
olive oil spray

1 teaspoon minced garlic

1/2 cup bell pepper

1 cup chopped mushrooms

1 tablespoon minced fresh chives (or one green onion) or spinach, thawed

1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)

1 12.3-ounce package light firm tofu, drained of water

black pepper to taste
1/4 cup plain non-fat soymilk
1 tablespoon nutritional yeast
1 tablespoon cornstarch (may sub another thickener such as arrowroot or potato starch)
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2 teaspoon salt

Preheat the oven to 375 F. Spray 12 regular-sized muffin cups well with non-stick spray. Lightly spray a non-stick skillet with olive oil and sauté the garlic, bell peppers, and mushrooms over medium heat until the mushrooms just begin to exude their juices. Stir in the spinach, rosemary, and freshly ground black pepper, and remove from the heat.
Place the remaining ingredients into a food processor or blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. Spoon equally into the 12 muffin cups: it will fill regular muffin cups about halfway.
Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean--about 20-25min. Remove from the oven and allow them to cool for about 10 minutes. 4 mini-quiches contain: 96 Calories (kcal); 2g Total Fat; (23% calories from fat); 11 g Protein; 8 g Carbohydrate; 0 mg Cholesterol; 459 mg Sodium; 2 g Fiber