Recipe makes 6 mini quiches, muffin size.
You will need
2 sheets of vegan puff pastry
250g of firm tofu, drained
3/4 cup of soy milk
4 tablespoons of nutritional yeast
1 teaspoon of mixed herbs
1 teaspoon of mustard
1 1/2 cups of fried vegetables of choice I used onion, garlic, spinach, mushroom and broccoli
4 tablespoons of plain flour
Preheat oven to 180C
thaw puff pastry
oil a muffin tray thoroughly (6 muffin size)
cut each sheet of puff pastry into quarters, square quarters.
Neatly tuck each square of pastry into a muffin tin, be gentle, you don't need to push it right into the corners, when you place the tofu mix in it will drop more. patch up any holes you may have created with the left over puff pastry.
Place everything but the fried vegetables into a blender, and blend until smooth, if the mixture is too hard for the blender to mix properly, add a dash more soy milk (shouldn't really need it though)
fold vegetables into tofu mixture, and spoon into each uncooked puff pastry shell.
Place in preheated oven for 15-20 minutes or until starting to turn golden brown.
Gently lift out of the muffin tray, and serve hot or cold.
Enjoy
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