Mushroom & Pepper Mini Quiches

Ingredients

2 tsp olive oil

2 cups fresh sliced mushrooms

½ cup chopped red bell pepper

½ cup chopped green bell pepper

1 cup chopped onion

2 cloves garlic, minced

1 ½ tsp tahini

24 oz firm tofu, rinsed, drained and crumbled

2 Tbsp nutritional yeast

1 Tbsp chicken-style seasoning

1 tsp salt

1 tomato, diced for garnish (optional)

Preheat oven to 375 oF (180 oC).

Heat oil in medium skillet and saute vegetables and garlic for about 5 minutes. Add tahini and mix well. Remove from heat.

Combine remaining ingredients in a large bowl, then mix in cooked vegetables.

Fill each well of a creased mini-muffin tin with 2 Tbsp of mixture and press down to pack ingredients.

Bake for 25 mins, until edges are golden brown.

Garnish with tomatoes and serve.

From: Brighten Up Breakfast by Erica Nedley