Mini Tofu and Mushroom Quiches Recipe for Brunch
Mini tofu quiches with asparagus and mushrooms offer a scrumptious plant-based delight. The simple recipe promises mouthwatering results in just minutes.
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Cooking tools:
- Ramekin
- Blender
- Food processor
- Oven
- Stove
- Mixing bowl
- Skillet
- Baking dish
- Chef's knife
- Cutting board
- Spoon
- Spatula
Ingredients
- 12.3 ounces (349 grams) light firm silken-style tofu
- 12 ounces (340 grams) fresh asparagus, trimmed and cut into 1-inch pieces
- 1 1/2 cups (225 grams) sliced assorted fresh mushrooms
- 3 ounces (85 grams) cheddar-flavored soy cheese, shredded
- 1/2 cup egg product (or 2 eggs)
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 2 tablespoons fresh basil, snipped
- 2 teaspoons olive oil
- 1/4 cup finely chopped shallots
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