SPINACH & MUSHROOM MINI VEGAN PUFF PASTRY QUICHE
1 lb. extra firm tofu drained
2 tbsp. soy sauce
2 tbsp. lemon juice
2 tbsp. nutritional yeast
black pepper to taste
2 tbsp. olive oil
3 cups finely chopped cremini mushrooms
1 onion diced
2 garlic cloves minced
4 cups finely chopped fresh spinach lightly packed
2-4 tbsp. finely chopped fresh dill optional
kala namak, to taste, optional, for extra eggy flavor
1 sheet vegan puff pastry about 8 oz., thawed if frozen
Place tofu, soy sauce, lemon juice, nutritional yeast and pepper into food processor and blend until smooth, stopping to scrape down sides of bowl as needed.
Coat the bottom of a large skillet with oil and place over medium heat. Add mushrooms to skillet in a single layer. Cook until lightly browned, about 5 minutes. Add onion and sauté until softened, about 5 minutes. Add garlic, spinach and dill, if using, and flip a few times, just until spinach is wilted, about 1 minute. Remove from heat and fold in tofu mixture. Season with kala namak to taste, if using.
Preheat oven to 400°. Lightly oil 4 ramekins (I used 5 ½ inch ramekins, but something a bit smaller would work as well).
Place puff pastry sheet on a lightly floured surface and roll to about a 16 inch square (can roll smaller if using smaller ramekins). Cut into 4 squares and line each ramkein with a puff pastry square.
Divide tofu mixture into ramekins and smooth out the top with a spoon. Bake until tofu mixture and puff pastry crust are lightly browned, about 20 minutes.