Tofu Quiche Cupcakes with Avocado "Frosting"
Prep time
Cook time
Total time
These delicious tofu quiche cupcakes are made with tofu, nutritional yeast, and spices. Once cooked, they are topped with an avocado puree. Delish! This recipe makes 14 quiche cupcakes.
Serves: 7
  • 2 16-oz. pkgs. extra firm tofu
  • ¼ cup water
  • 4 tsp. cumin
  • 1 tsp. turmeric
  • 2 tsp. thyme
  • 1 tsp. salt
  • 2 tbsp. olive oil
  • 1 shallot, minced
  • 1 red bell pepper
  • 8 oz. mushrooms, chopped
  • 6 oz. spinach, coarsely chopped
  • ½ cup nutritional yeast
  • 2 medium avocados
  • 2 tbsp. lemon juice
  1. Preheat the oven to 350 degrees.
  2. Drain and press the tofu. Allow the tofu to press for about 15 minutes while you prep the veggies.
  3. Prepare the spice blend by mixing the cumin, turmeric, thyme, and salt into the ¼ cup of water and set aside.
  4. Saute the minced shallots over medium high heat for about a minute. Add the red bell pepper and saute for about 4 minutes. Add the mushrooms and cook until softened, about 5 more minutes.
  5. Add the spice blend to the pan and stir to coat while the water evaporates.
  6. Add the spinach and cook until wilted. Remove from heat and set aside while you prepare the tofu.
  7. In a blender, puree the tofu until smooth. Then, add the pureed tofu and nutritional yeast to the pan with the veggies in it. Use a wooden spoon and stir until well combined.
  8. Coat a cupcake tin with a thin layer of nonstick cooking spray and then pour the mixture into the cupcake tins.
  9. Bake for 35 minutes, until the cupcakes are lightly browned. Remove from the oven and once cool enough to handle, transfer to a drying rack or place on top of a paper towel to absorb any extra moisture.
  10. The last step is to make the avocado "frosting." Puree the avocado and lemon juice in a blender or food processor. Then, top each cupcake with the "frosting" and serve!
Recipe by MORE. at