Mini Tofu and Leek Bites

Mini Tofu and Leek Bites

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I absolutely love the challenge to come up with a dish that kids will love. This week I’m taking part in the @Instaweanteam Instagram challenge with the vegetable chosen being leek. These Mini Tofu Leek Quiches were a right hit with my kids and I must be honest I totally enjoyed them also. I was a little skeptical on how it would turn out as it my first time making an egg less quiche however this was a winner with the lot being polished up and kids requesting I make them again! The texture is quite the same as a regular egg quiche so if in doubt like I was then do give it a go as I’m sure you will be pleased. My little man absolutely does not like egg at all. I’m not sure if its a texture thing or what but let me assure you he thoroughly enjoyed these beauties eating 3 in a row!

Leeks are a wonderful vegetable that provide an excellent source of vitamin K. They are very good source of manganese, vitamin B6, copper, iron, folate, and vitamin C. Leeks are also a good source of vitamin A (in the form of carotenoids, dietary fiber, magnesium, vitamin E, calcium, and omega-3 fatty acids. Part of the onion family, leeks are great in soups, stews, salads and add beneficial fiber to foods.

I needed to make a dish that was suitable hot or cold and that could be versatile as  my daughter had gymnastics late afternoon and we usually eat dinner in the car on the way home. I had tofu on the mind and was wondering how I could incorporate that into my the challenge. In the past I wasn’t a great fan of tofu but I am trying to incorporate it more in my meals. It then dawned on me to make a tofu quiche with leeks and other vegetables. Being that this was a first for me to make and also for my kids to eat I wanted to include flavours I knew they liked so I bought some baby asparagus, corn and mushrooms. I needed a casing to put the mini quiches in and bought some puff pastry. I haven’t used puff pastry for some time now and knew this would entice  my kids to eat the mini quiches even more so. Anything to get them to take that first bite into the unknown of a tofu quiche!

This dish is pretty easy to assemble and make. Doesn’t take long and prep work is simple. I made these an hour prior to having to pick up my kids from school.  When washing your leeks the best way to get out all the dirt residue inside the leeks is to cut the leek through the middle length ways and run water through it to get out the bits of soil inside. I generally peel my mushrooms (something my mother use to do) but you can easily wipe them also.
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These Mini Tofu Quiches can be served anytime of the day and would be perfect for breakfast, brunch, lunch or dinner paired with a salad or even raw veggie sticks. Perfect as an on the go snack as what we did but please note that they did make a bit of a mess in the car with puff pastry crumbs everywhere in the back. All part of kids growing up and getting messy and easy enough to clean. I will definitely be making these again as requested by the kids and hope that your family will enjoy them as much as we do.
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These Mini Tofu and Leek Quiche are bursting with flavour that the entire family can enjoy. Quick and easy to assemble, these are perfect for any time of day as breakfast, brunch, lunch or dinner paired up with a salad or raw vegetable sticks or as snacks on the go. Enjoy them warm or cold these are a definite taste bud pleaser.

Serving Size : 10 – 12 serve
Prep Time : 10 minute
Cook Time : 50 minute

Ingredients

  • 300g Firm Tofu
  • 1/3 cup Chopped Leek (white part only)
  • 1/3 cup Mushrooms (peeled and chopped)
  • 1/3 cup Baby Asparagus (chopped)
  • 1/3 cup Fresh Corn Kernels (or frozen)
  • 3 tbs Nutritional Yeast (or cheese of choice)
  • 1 tbs Coconut oil (or oilive oil)
  • 1 tbs Almond milk (or milk of choice)
  • 1 Garlic Clove

Directions

  1. Preheat Oven to 180C
  2. Wash and chop vegetables to desired size.
  3. In a pan add oil and slowly heat on a gentle flame.
  4. Add salt then the chopped leeks (white part only) and saute on low heat until soft and slightly transparent approx 3-4 mins.
  5. Add in asparagus, mushroom and corn and gently saute for 5 minutes. Whilst the veggies are sauteing drain any fluid from the tofu by placing it between a paper towel. In a food processor add the tofu, milk and nutritional yeast. Blend until smooth and well combined.
    Pour into a bowl and set aside.
  6. Cut the puff pastry into 4 equal squares (roughly) on each sheet. either bast a cup cake tray with oil or use parchment paper. If using parchment paper place the paper into the holes of a cup cake tray. Place the puff pasty inside the cup cake tray and place to one side.
  7. When the vegetables are done sauteing add them to the tofu mixture and mix well until combined. Place 1 large tbs into the puff pastry cups. Fold the the edges over and brush with almond milk or milk of choice. (This helps brown the pastry).
  8. Bake for 40 mins until pastry is slightly browned.
  9. Enjoy!

Recipe Note

Adding salt to the pan prior to cooking vegetables cooks the salt first and lessens the likelihood of the vegetables burning quickly.

Use vegan pastry for a vegan quiche

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