Mushroom and Pepper Mini Quiches

2 tsp olive oil

2 cups fresh mushrooms (or 4 oz can)

½ cup chopped red bell pepper (or 2 oz can pimentos)

½ cup chopped green bell pepper

1 cup chopped onion

2 cloves garlic, minced

1 ½ tsps tahini

24 oz firm tofu, rinsed, drained, and crumbled

2 Tbsps nutritional yeast

1 Tbsp chicken-style seasoning

1 tsp salt

1 tomato, diced for garnish (optional)

Directions:

Preheat oven to 375. Heat oil in a medium skillet and sauté veggies and garlic for 5 minutes. Add tahini and mix well. Remove from the heat. Combine the remaining ingredients in a large bowl and mix in cooked veggies. Fill each cup of a mini muffin tin with 2 tbsps of the mixture and press down and pack ingredients. Bake for 25 minutes or until edges are golden brown. Garnish with tomatoes and serve.*

*To make a fancier presentation, use store bought vegan mini pie crust of puff pastry.