Can I use regular firm tofu instead of silken tofu?

Regular firm tofu has a different water content and texture that won't work well in this recipe. Silken tofu creates that creamy, custard-like consistency that makes these quiches special. If you absolutely can't find silken tofu, you'll need to add more liquid and possibly more starch to compensate.

My quiches didn't set up properly. What went wrong?

The most common reason is using a different type of tofu than recommended. The recipe specifically calls for Lite Firm or Extra-Firm Silken Tofu (Mori-Nu brand works best). Additionally, make sure you're measuring the cornstarch accurately, as it's crucial for helping the quiches set.

Can I make these without nutritional yeast?

While you can omit it, nutritional yeast provides that savory, slightly cheesy flavor that makes these quiches taste complete. Without it, you might want to add more seasonings like garlic powder, onion powder, or herbs to compensate for the lost flavor dimension.

How do I know when the quiches are done baking?

They should have a golden top, and a knife inserted in the center should come out clean. The quiches will also pull away slightly from the sides of the muffin cups. Keep in mind they'll firm up more as they cool, so don't worry if they seem a bit soft when hot.

Mini Crustless Tofu Quiches Recipe

Name: Mini Crustless Tofu Quiches Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: Olive oil spray (optional); 1 teaspoon minced garlic; 1/2 cup bell pepper, diced; 1 cup chopped mushrooms; 1 tablespoon minced fresh chives or 1 green onion, finely chopped; 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried, crushed; Black pepper, to taste; 1 (12.3-ounce) package lite firm or extra-firm silken tofu, drained of water; 1/4 cup plain soymilk or other plant milk; 2 tablespoons nutritional yeast; 1 tablespoon cornstarch (or substitute arrowroot or potato starch); 1 teaspoon tahini or cashew butter (optional but preferred); 1/4 teaspoon onion powder; 1/4 teaspoon turmeric; 1/2 to 3/4 teaspoon salt; 1 generous pinch black salt (kala namak) – adds an eggy taste, optional

These Mini Crustless Tofu Quiches are a game-changer for breakfast, brunch, or even a light dinner. Packed with protein and vegetables, these savory little bites deliver big flavor without the fuss of a traditional crust. Perfect for meal prep, they’re surprisingly simple to make and will satisfy everyone from vegans to the most dedicated egg-lovers looking to try something new.

Why You’ll Love This Recipe

Ridiculously Easy: From start to finish in about 40 minutes, with most of that being hands-off baking time.
Protein-Packed: These little powerhouses deliver serious protein with minimal calories, keeping you full and energized.
Supremely Versatile: Perfect for breakfast on-the-go, lunch boxes, or elegant brunches. Make a batch on Sunday and enjoy all week!
Customizable: Once you master the base recipe, you can switch up the fillings however you like to match what’s in your fridge.
Secretly Vegan: These quiches are so flavorful and have such a fantastic texture that even devoted egg-eaters won’t miss the dairy.

Ingredients You’ll Need

Tofu: The foundation of our quiches. Specifically, Lite Firm or Extra-Firm Silken Tofu creates that perfect eggy texture. This isn’t the time to substitute – the Mori-Nu brand works exceptionally well here.
Nutritional Yeast: Adds that savory, slightly cheesy flavor that transforms plain tofu into something magical.
Cornstarch: The secret ingredient that helps these quiches set up properly without eggs.
Tahini or Cashew Butter: Just a touch adds richness that makes these quiches taste indulgent.
Turmeric: Primarily for that golden “eggy” color, but also adds subtle earthy notes and anti-inflammatory benefits.
Black Salt (Kala Namak): If you want that authentic eggy flavor, this ingredient is worth hunting down. It adds that sulfurous note that makes these taste remarkably like traditional quiches.
Bell Pepper: Adds color, crunch, and a touch of sweetness.
Mushrooms: Provide meaty texture and umami depth.
Fresh Herbs: Chives and rosemary elevate these quiches from good to fantastic with minimal effort.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetable Options

Try different vegetable combinations based on what’s in season or your preferences:

Mediterranean: Sundried tomatoes, spinach, and olives with a touch of dried oregano
Southwest: Corn, black beans, diced green chilies, and a pinch of cumin
Fall Harvest: Roasted butternut squash, caramelized onions, and sage
Garden Fresh: Zucchini, cherry tomatoes, and fresh basil

Flavor Boosters

Add a tablespoon of white miso paste for extra savory depth
Include a teaspoon of Dijon mustard for tanginess
Sprinkle some vegan cheese shreds on top before baking
Add a dash of smoked paprika for a subtle smoky flavor

How to Make Mini Crustless Tofu Quiches

Step 1: Prepare Your Equipment

Preheat the oven to 375°F. Thoroughly spray a 12-cup muffin tin with olive oil spray or use silicone muffin cups. Don’t use paper liners as they’ll stick terribly.

Step 2: Sauté the Vegetables

In a non-stick skillet, sauté the minced garlic, chopped bell peppers, and mushrooms. Cook just until the mushrooms begin to release their moisture. Add the chives, rosemary, and black pepper, then remove from heat.

Step 3: Blend the Tofu Mixture

In a food processor or blender, combine the drained tofu, plant milk, nutritional yeast, cornstarch, tahini, onion powder, turmeric, salt, and black salt (if using). Process until completely smooth and silky – no lumps!

Step 4: Combine and Fill

Mix the tofu mixture with the sautéed vegetables, stirring to distribute everything evenly. Spoon the mixture into your prepared muffin cups, filling each about halfway.

Step 5: Bake

Place the muffin tin in the oven and immediately reduce the temperature to 350°F. Bake for 25-35 minutes until the tops are golden and a knife inserted in the center comes out clean.

Step 6: Cool and Enjoy

Let the quiches cool in the pan for about 10 minutes before removing. This helps them set up properly and makes them easier to handle.

Pro Tips for Making the Recipe

Use silken tofu: Regular tofu won’t give you the same creamy, custard-like texture that makes these quiches special.
Don’t overfill the muffin cups: They should be about half full to allow for proper cooking and a nice dome on top.
Check early if using metal pans: Metal conducts heat better than silicone, so start checking at the 20-minute mark.
Blend thoroughly: The tofu mixture needs to be completely smooth for the best texture. Give your blender enough time to do its job.
Pat vegetables dry: Remove excess moisture from sautéed veggies before adding to the tofu mixture to prevent soggy quiches.

How to Serve

Breakfast or Brunch

Pair with fresh fruit and a slice of whole grain toast
Serve alongside roasted breakfast potatoes and a simple green salad
Include as part of a brunch board with bagels, spreads, and fresh produce

Lunch or Light Dinner

Add to a soup and salad combo for a satisfying meal
Serve with a grain bowl filled with quinoa, roasted vegetables, and a tangy dressing
Pair with a crusty bread and olive tapenade for a Mediterranean-inspired meal

Make Ahead and Storage

Storing Leftovers

These quiches store beautifully in an airtight container in the refrigerator for up to 5 days, making them perfect for meal prep. Line the container with paper towels to absorb any excess moisture.

Freezing

Freeze fully cooled quiches in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. They’ll keep for up to 3 months. Separate layers with parchment paper to prevent sticking.

Reheating

For refrigerated quiches, microwave for 30-45 seconds or until warmed through. From frozen, microwave for 1-2 minutes or reheat in a 350°F oven for about 10 minutes. They’re also surprisingly good cold if you’re in a rush!

FAQs

Can I use regular firm tofu instead of silken tofu?

Regular firm tofu has a different water content and texture that won’t work well in this recipe. Silken tofu creates that creamy, custard-like consistency that makes these quiches special. If you absolutely can’t find silken tofu, you’ll need to add more liquid and possibly more starch to compensate.
My quiches didn’t set up properly. What went wrong?

The most common reason is using a different type of tofu than recommended. The recipe specifically calls for Lite Firm or Extra-Firm Silken Tofu (Mori-Nu brand works best). Additionally, make sure you’re measuring the cornstarch accurately, as it’s crucial for helping the quiches set.
Can I make these without nutritional yeast?

While you can omit it, nutritional yeast provides that savory, slightly cheesy flavor that makes these quiches taste complete. Without it, you might want to add more seasonings like garlic powder, onion powder, or herbs to compensate for the lost flavor dimension.
How do I know when the quiches are done baking?

They should have a golden top, and a knife inserted in the center should come out clean. The quiches will also pull away slightly from the sides of the muffin cups. Keep in mind they’ll firm up more as they cool, so don’t worry if they seem a bit soft when hot.

Final Thoughts

These Mini Crustless Tofu Quiches might just become your new go-to recipe when you need something quick, nutritious, and satisfying. They prove that plant-based cooking can be both simple and incredibly delicious. Whether you’re making them for a weekend brunch or meal prepping for busy weekdays, these versatile little quiches deliver big on flavor while keeping preparation wonderfully straightforward. Give them a try – your future hungry self will thank you!