Spinach Tofu Quiche Cups are a hit at parties or bake sales,
and people will be amazed when you tell them that it’s tofu but it tastes like eggs!
These spinach tofu quiche cups are actually so so good. The black salt makes them taste like eggs, the phyllo cups provide the perfect little cup for easy and clean eating while still being crunchy and delicious. Spinach makes it go from okay to awesome because spinach is awesome. And turmeric + black pepper basically makes this a health food. RIGHT?! Anti-inflammatory? Get in my body.
These quiche cups speak for themselves. Here comes another sort of long-winded post about the occasional downside of being vegan. And no, it’s not that I miss cheese, or eggs, or bacon. It’s that I miss being a part of my family. Let me explain:
I live in a happy bubble of people who for the most part acceptÂ me for who I am. My friends are almost always open to trying vegan foods, and at the least, they ask me to choose a restaurant that has options for me if they want something with meat. Chris actually likes vegan food and typically chooses vegetarian options when he goes out for dinner because he doesn’t have a strong stomach and restaurants can sometimes be iffy with their food handling. In Toronto there are hundreds if not thousands of vegan options all over the place. Little pockets of vegan gems in Kensington, along Bloor, heck even Yorkdale Mall and the Eaton Centre have great vegan options.
When I leave my happy bubble of friends who accept me for who I am, I really notice how much strength it takes to be vegan outside of my support group. I initially went vegetarian over three years ago for health reasons and to help my skin heal, and over time I would say my skin has gotten worse. I wouldn’t say it’s because I don’t eat meat anymore because I get the worst reactions if I eat something that’s been contaminated with meat.Â Anyway, seeing my skin still not improving after going veg, all of my family constantly reminds me that my skin looks horrible and that eating veganÂ is not helping. Yesterday my dad decided it was a good time to yell at me for being “difficult” and not eating meat. “Just eat meat already!”
At family gatherings, I’m often set aside or seated separately because most of the food on the table isn’t veg. I typically have my own bowl of food and they make me sit at a differentÂ table (usually the kids table or just on the couch). While I appreciate my grandma for cooking me something I can eat, I actually kind of feel ostracized and like an outsider of my own family when I can’t sit and eat with them.
When I’m home with my parents, my mom always makes me vegan options and she’ll set my own part of the table for my food so I can sit with the family and eat together. My dad will look at my food and call it “disgusting” and “pointless” but I ignore it and eat my awesome, home-cooked vegan food.
I basically just want to be able to eat vegan and live my life without have chronic and severe eczema. I don’t eat meat because I don’t want to. I wish my family would just get that. They’ve come a long way, but some of them just don’t understand why I wouldn’t want to eat meat.
What have you guys done when people in your life simply don’t get your choice to be plant-based?
45 minPrep Time
25 minCook Time
1 hr, 10 Total Time
- 1 pack (454 g) of vegan phyllo pastry (or you can buy premade vegan phyllo cups)
- 3 tbsp melted vegan butter
- 1 package of extra firm tofu (454 g, I used Soyarie)
- 1 medium onion, chopped
- 2 tbsp olive oil
- 3 cups fresh chopped spinach (about 1 cup cooked)
- 1/2 tsp turmeric powder
- 1/2 tsp ground black pepper
- 1/2 tsp black salt (kala namak)
- 1 tbsp tamari
- 1 tbsp water
- Press your tofu to squeeze out as much water as possible so it can absorb the seasoning. You can use dishcloths, cheese cloths, or paper towel to wrap, and then press between two flat surfaces and use something heavy like a textbook or cans to press on top. Let press for at least 30 minutes.
- Make phyllo cups but cutting the phyllo pastry into approximately 2.5"x2.5" squares. Use a pastry brush to coat the inside of mini cupcake molds.
- Make cups by brushing a thin layer of vegan butter between 3 layers of phyllo pastry and pressing into the prepared cupcake molds. Bake at 350F for about 5-10 minutes until edges are lightly browned and crispy. Remove from oven and let cool.
- Meanwhile, to prepare the filling, whisk turmeric, black pepper, black salt, tamari and water in a small bowl until combined.
- In a pan over medium heat, cook onion with olive oil until translucent.
- In a food processor, blend tofu, onion, and turmeric mixture until combined. You may to scrape down the sides a couple times. Transfer to a mixing bowl.
- Add spinach and cook until wilted. Fold into tofu mixture and use a small 2 tsp scoop to divide the mixture among 30 phyllo cups.
- Serve immediately!