Sun-Dried Tomato and Basil Mini Vegan Quiches

1.Preheat your oven to 190°C (375°F) and lightly grease a 12-cup muffin tin with olive oil.

2.In a food processor, pulse the flour and salt, then add the cold vegan butter and pulse until the mixture resembles coarse crumbs.

3.Add ice water one tablespoon at a time, pulsing until the dough just comes together; roll out on a floured surface and cut into 12 circles to press into the muffin tin cups.

4.In a clean blender or food processor, combine the drained tofu, nutritional yeast, cornstarch, turmeric, garlic powder, salt, and pepper, blending until completely smooth.

5.Transfer the tofu mixture to a bowl and fold in the chopped sun-dried tomatoes and most of the fresh basil.

6.Spoon the filling into the prepared crusts, smoothing the tops with the back of a spoon.

7.Bake for 25 minutes or until the filling is set and the edges of the crust are golden brown.

8.Allow the mini quiches to cool in the tin for 10 minutes before removing; garnish with the remaining fresh basil before serving.