Long story short, these quiche muffins are bound to make your day. Gav couldn’t stop going on about how much they tasted exactly like eggs. You’re probably wondering – okay – what are they made with?! Tofu. YES, tofu.
I was shocked too. I’ve always heard about using chickpea flour for these, but my first and last experience with it was terrible. I used a recipe for “scrambled eggs” with it and it was a gloopy mess. I plan to make my own one day, but for now, I wanted to stick with an ingredient I’m perfectly familiar with. You see, tofu takes on any flavour you give it. I think that’s why people are so wary of it because they don’t season it properly.
Don’t skip on these beautiful seasonings. Every drop serves a purpose in transforming these. I also highly recommend blending these in the strongest blender that you own. You want to focus on the beautiful, smooth, eggy texture of these.
Lastly, these Vegan Quiche Muffins are amazing for meal prep. I mean, easy to prep, easy to bake, easy to store. YES, you can freeze these Vegan Quiche Muffins too! Tofu always tastes better after freezing so rest assured it’ll work perfectly here.
These have definitely re-ignited my love of breakfast foods and I plan to work to share even more with you. These are a beautiful start and I can’t wait to make a whole quiche for the upcoming holidays. Seems perfect for a breakfast or brunch or lunch (why not all three?).
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