Last year during my Christmas holiday travels, I had a kingly breakfast prepared by Mrs. Marlene Mckinney.

Here’s her recipe for her tofu quiche:

Mini Crustless Tofu Quiches

olive oil spray
1 teaspoon minced garlic
1/2 cup bell pepper
1/2 cup chopped celery
1 tablespoon minced fresh chives (or one green onion)
1/2 cup chopped onion
1 teaspoon minced dried rosemary
cayenne pepper to taste

1 12.3-ounce package lite firm silken tofu, drained of water
1/4 cup plain soymilk
3 tablespoons nutritional yeast
1 tablespoon cornstarch (may sub another thickener such as arrowroot or potato starch)
1 teaspoon tahini (preferred) or cashew butter
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2-3/4 teaspoon salt

Preheat the oven to 375 F. Spray 12 regular-sized muffin cups well with non-stick spray. (I used silicone cups like these.)

Lightly spray a non-stick skillet with olive oil and sauté the garlic, bell peppers, and onions over medium heat. Stir in the chives and rosemary and remove from the heat.

Place the remaining ingredients into a food processor or blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. Spoon equally into the 12 muffin cups: it will fill regular muffin cups about halfway.

Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean–about 25-35 minutes depending on your oven and muffin cups (silicone will take longer than metal, so if you’re using a metal pan, check it at 20 minutes). Remove from the oven and allow them to cool for about 10 minutes. My family really enjoyed these!

Here’s her recipe for her breakfast patties:

2 cups TVP GRANUELS
4 cups water
1/2 c olive oil
1/2 c oatmeal
2 tbsp lemon jiuce
2 tbsp whole wheat flour
1/2 c pecan meal
1 tbsp Braggs Liquid Aminos
3 cloves garlic, finely chopped
2 tbsp Chicken Style Season
1 1/2 c breadcrumbs
1/2 medium onion, finely chopped
1/2 c bell pepper, finely chopped
1/2 cup celery, finely chopped

Put the TVP, oats, oil, onion, bell pepper, celeryand water into a medium size pot. Allow the tvp to rehydrate and stir constantly. TVP should resemble mince meat.

Turn of fire.

In the meantime measure out all the other ingredients and add them to the pot. Stir well.

Preheat oven 350 and bake for 25 minutes on one side and 10 minutes on the other.

Shaping: Using a balls jar cover spoon the patty mixs into the cover and smooth properly before removing ring. If you do not have a balls jar cover, cut the mouth of the styrofoam cup and use this as your mold. Happy Meals!

I loved her food that day!

Learn more about Mrs. Marelene Mckinney by listening to OpenSoruceVegan.com’s exlusive interview with her below or on iTunes. You can check out her website at MckinneysOven.com to get some great vegan recipes like these.

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