Vegan Mini Quiches

Begin by first chopping all the necessary ingredients.
Dice your peppers, finely chop your mushrooms (do this quickly by pulsing them in a food processor), and chop chives.
Next, open the package of tofu. Remove the tofu from the excess liquid in the package. Be very careful when handling soft tofu, as it can fall apart easily.
Place the tofu block on a paper towel and lightly pat it dry, but do not attempt to press liquid out of the tofu.
Add the soft tofu to a food processor with the almond milk and blend until completely smooth.
Next, add all of the spices as well as the cornstarch and blend again until fully combined.
Add this fully combine mixture to a mixing bowl and add all of the chopped veggies, herbs, and vegan cheese.
Scoop all of the mixture out of the food processor and into a large mixing bowl.
Stir in the chopped mushrooms and peppers, as well as the shredded vegan cheddar.
Stir in about ½ of the chopped chives.
Preheat your oven to 350º F.
Using a dough scooper or a regular spoon (1 ½ tablespoon size), scoop and fill each mini muffin tin with the quiche mixture.
Fill each muffin tin and sprinkle a bit more vegan cheese on top.
Put the quiches in the oven for 27-30 minutes, or until cooked and firm all the way through.
Once the quiches have baked, remove them from the oven and let them cool down for at least 10-15 minutes.
Using a small spoon or fork, scoop each mini quiche from the tin and serve on a plate. Garnish with fresh chives and enjoy!