Based on my first quiche recipe, these veggie bites are full of protein and extra greens. I absolutely loved how they turned out, especially because they leave me satisfied without feeling too stuffed. As usual, feel free to substitute any of the vegetables and seasonings as needed.
YIELDS
12 veggie bites
PREP TIME
COOK TIME
TOTAL TIME
- 1 block firm tofu (16 oz)
- 1/3 cup vegetable broth
- drizzle olive oil
- 2 Tablespoons nutritional yeast
- 1 cup kale
- to taste, black pepper, salt, onion powder, Everything seasoning
- 1/2 cup shredded zucchini
- 1 cup diced broccoli
- 2 Tablespoons diced onions
- 1/4 cup shredded carrots
Directions
1. Preheat the oven to 350°F and grease a 12-hole muffin tin.
2. Blend the tofu, vegetable broth, olive oil, nutritional yeast, kale, and seasonings in a blender or food processor. You may need to scrape the sides of the blender a few times to make sure everything is mixed together evenly.
3. Transfer the blended mixture into a bowl. Chop or shred the vegetables—I used zucchini, broccoli, white onions, and carrots—and stir them into the tofu mixture.
4. Use a large cookie scooper (or spoon) to divide the batter evenly into the muffin tin.
5. Sprinkle some black pepper and Everything seasoning on the top of each one.
6. Bake for 25–35 minutes, or until the edges start turning golden brown. I recommend removing them from the tin quickly. I flipped the tin upside down and tapped the bottom with a spoon until they popped out. Even though some bits still stuck to the pan, the bites remained mostly intact.
Also by Cassidy: Fudgy Vegan Zucchini Brownies
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Photo: Cassidy Klingman
