Today is World Vegan Day and I’m celebrating with these delicious mini quiches and Califia’s plant-based milks!
Summer is approaching and these dairy free mini quiches are the perfect snack, made with tofu and @califiafarmsau 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 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.
220g firm tofu
1 cup Califia 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
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 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.