Vegan Tofu & Mushroom Mini Quiches
Prep time
Cook time
Total time
Adapted from a recipe at Tofuture
Cuisine: Vegan
Serves: 9
  • 9 ready-made pastry cases, 1 sheet of ready-made shortcrust pastry, or make your own pastry
  • 2 tbsps olive oil
  • 3 shallots or ½ an onion, chopped
  • 2 cloves garlic, crushed
  • 2½ cups chestnut mushrooms (about 5 mushrooms), roughly chopped
  • 1 chestnut mushroom, thinly sliced for decoration
  • ½ x 400g pack tofu – lightly pressed and crumbled
  • ½ cup cashew nuts, soaked for 2 hours or for 10 mins in hot (boiled) water
  • 1 tbsp ground flax seeds
  • 1 tbsp nutritional yeast
  • ½ tsp mustard
  • ½ tbsp soy sauce
  • ½ tsp sea salt
  • freshly ground black pepper
  1. Preheat oven to 180℃ (350℉).
  2. Fry the garlic and onions in 1 tbsp of the oil on a low heat in a large pan until soft.
  3. Add the mushrooms and cook for a few minutes until they've softened and reduced. Remove from the heat and leave to cool.
  4. Drain the cashew nuts, place in a blender or food processor and whizz for a few seconds until finely chopped.
  5. Add the rest of the ingredients along with the mushrooms and onion mixture.
  6. Blend until the mixture is smooth, scraping down as needed and adding a bit more olive oil if necessary.
  7. Place the pastry cases onto a baking tray and spoon in the mixture (or cut out rounds of pastry and place into muffin tins and then spoon in the mixture).
  8. Place a slice of mushroom on the top of each mini quiche and spray with a little olive oil to prevent burning.
  9. Bake in the oven for about 30 minutes.
  10. Leave to cool to help them firm up (if you can wait that long).
Recipe by Planet Veggie at