Spinach & Artichoke Tofu Mini Quiches

The perfect healthy snack recipe to take on the go.

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Servings: 6

Prep Time: 00:15

Cook Time: 00:40

Main Ingredients

2 garlic cloves, minced

1 cup canned artichoke hearts, drained, rinsed and finely chopped

1/2 cup mushrooms finely chopped (optional, or use bell pepper instead)

1/8 tsp black pepper, or to taste

1 packed cup of spinach, chopped (or use prechopped frozen, drained and thawed)

hot sauce, optional

1/4 cup black or green olives, finely chopped

2 green onion stalks, sliced

1 tsp herbes de provence (or use 1/2 tsp thyme + 1/2 tsp rosemary)

1 tbsp tamari

1 tbsp balsamic vinegar

1 pkg firm tofu, drained and pressed

1/4 cup plant based milk

2 tbsp potato or corn starch

2 tbsp nutritional yeast

1 tbsp tahini

1/2 tsp onion powder

1/2 tsp turmeric

1/2 tsp salt


1In a nonstick pan over medium heat add 1-2 tablespoons of water or vegetable broth. Once the liquid begins to boil and evaporate, add in the garlic, artichoke hearts, and mushrooms. Mix together and then let it rest in the pan for 2 minutes.

2Add a big pinch of black pepper to the mushrooms and then stir again. Once mushrooms have begun to lose their water, add in the balsamic vinegar, tamari, chopped spinach, olives, green onions, and herbes de provence. Mix everything together and simmer for an additional minute, then remove the pan from heat and set aside.

3Preheat oven to 375 degrees.

4In a high speed blender or food processor combine the tofu, plant based milk, starch, nutritional yeast, tahini, onion powder, turmeric, and salt. If using a blender, you may need to use a long spoon or tamper to scrape down the sides for it to blend evenly as the mixture will be quite thick.

5In a large bowl, combine the blended tofu mixture with the spinach, artichoke and mushroom mixture until evenly combined. Scoop spoonfuls of the batter into a silicone muffin tin. Place the muffin tin in the oven and bake for 30 minutes, or until a knife or fork stuck in the center comes out clean.

6Allow to cool for at least 10-15 minutes and then remove by popping the muffins out of the silicone cups. Garnish with low-sodium hot sauce of choice.

7These store well in the fridge for up to 5 days, but would also make a great freezer item for longer storage.

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