A recipe from Vegan By Eden
Makes 12
Ingredients:
220g firm tofu
1 cup Califia Farms Unsweetened Almond milk
200g baby spinach
250g cherry tomatoes
1 brown onion
2 cloves garlic
2 tbsp nutritional yeast
1 tsp oregano
Salt and pepper
3 sheets frozen puff pastry
Method:
- In a blender combine the tofu, almond milk, nutritional yeast and season with salt and pepper. Mix together and set aside.
- In a pan, heat the oil and add the onion and garlic. Cook for a few mins until fragrant and add the cherry tomatoes. Cook for a further 3 to 4 mins. Add the spinach and cook until wilted. Season with salt, pepper and oregano. Remove from heat.
- Preheat the oven to 200 degrees Celsius.
- To prepare the bases for the quiche, cut round shapes out of the puff pastry sheets. I used a large cookie cutter and got 12 rounds out of 3 sheets. Press each round piece of pastry into a muffin tray and pinch the ends together.
- Combine the creamy tofu and milk mixture with the spinach and tomato mix. Spoon the mixture into each pastry base.
- Bake for about 35-40 mins or until the tops turn golden and the pastry looks golden brown. Remove from the oven and let them cool for 10 mins. Serve warm. Store any leftovers in a container in the fridge and reheat in the oven for 15 mins.
Quotes:
“These dairy free mini quiches are the perfect snack, made with tofu and Califia Farms Unsweetened Almond Milk. This plant milk is so smooth and creamy and I love that it has no added sugar so it’s perfect to use in savoury recipes like this.”
“It’s also made from whole blanched almonds and has 40% more added calcium so you’re not missing out nutritionally by going dairy free. You can pair these quiches with a salad and enjoy for lunch or dinner.”
More info:
Eden Gokkaya is a Sydney plant-based recipe creator who loves creating simple, nourishing and tasty recipes that are easy to prepare. Visit Veganbyeden.com or follow her Instagram: @veganbyeden
For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarmau