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Christian Vegetarian Association Presents:
Take Heart!
Vegan Quiche Cupcakes
(Vegan Cooking)


14 oz. firm tofu
2 tbsp. nutritional yeast
1 tbsp. olive oil
1 minced garlic clove
1/4 cup diced onion
1/4 cup diced tomatoes
1/2 cup diced zucchini
1/4 cup diced peppers
1/2 tsp. dried herbs – basil, thyme, or your favorites
1/4 tsp. red pepper flakes
 Salt and pepper to taste
Cooking Directions:  

- Preheat the oven to 350 degrees. Spray a standard six hole size muffin tin with cooking spray.
- Press out the moisture in the tofu using a tofu press or by placing it between two towels and placing something heavy on top. Let rest for 15 minutes.
- Meanwhile heat the oil over medium heat in a skillet. Add the vegetables and garlic. saute until softened and season with salt, pepper, dried herbs, and red pepper flakes.
- Add the tofu to a food processor and pulse until completely smooth.
- Remove and fold in vegetables and nutritional yeast. Taste and adjust seasoning if needed.
- Pour into muffin tin and bake for 35 minutes until beginning to brown and cooked completely.

Your question and comments are welcome

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