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Meatless Monday: Mini Tofu Frittata Bites

Cooking Tool of the Month – Silicone Bakeware

Hello blissies! Did you have a wonderful weekend? Mine was very busy with cooking parties and cooking classes. We had so much fun at the Thai Street Food class and I learned there are other people in Texas that can’t handle red chilies! You gotta watch out for those sneaky buggers. Somehow I managed one evening to squeeze in this video showing you one of my favorite ways to use the silicone bakeware that doesn’t involve sweet muffins; mini tofu frittata (quiche) bites. A frittata has no crust and a quiche does, but you can put dough in the bottom of the muffin pan to make it a quiche, so call them what you will.

Wilton has been around since 1929! They have so many wonderful variations of silicone bakeware and their website is full of information from recipes, cake decorating, other meal and dessert ideas, and a discussion forum so you can share your trials and tribulations with others. It’s pretty cool. And Wilton is super awesome because they are letting me host a giveaway this month for some of their awesome products! Keep an eye out for that later this week.

This is a variation on the Fresh Corn and Zucchini Frittata in Blissful Bites (pg. 184). You can take this base recipe and use whatever vegetables and spices you want with it. I like to make the corn version in the late summer when fresh organic corn is at its peak. Today I used what I had on hand to sneak those veggies in. Use whatever is in season. Mmmm some chopped up Brussels sprouts would be good!

I did a half batch for the video above.

Mini Tofu Frittata (Quiche) Bites

Makes 12 muffin bites

1 package (14 ounces) extra firm tofu

3 tablespoons yellow cornmeal

1/2 teaspoon baking powder

1/3 cup nutritional yeast

1 tablespoon soy sauce or tamari

1 teaspoon maple syrup

2 tablespoons sherry, red wine, or champagne vinegar

Pinch sea salt and black pepper

1/2 cup veggie broth

1 medium carrot, small dice

1 cup celery, small dice

1 teaspoon thyme

1 teaspoon garlic powder

3 tablespoons fresh basil, minced


Preheat the oven to 350 degrees F. Combine the first eight ingredients in a food processor. Blend until smooth and no tofu chunks are visible. Be sure to scrape the edges of the bowl a few times to incorporate all the ingredients. Meanwhile, heat up the stock in a skillet and saute veggies with spices for a few minutes. Toss in fresh basil.

Place tofu mixture in a bowl with veggies. Fold in the vegetables until well incorporated. Fill a lightly oiled muffin pan or use the silicone muffin pan (no oil needed) with mixture, filling about 3/4 of the way full. Press mixture evenly into each slot and smooth over. Bake for 45 minutes. Remove from oven, let cool slightly, then remove from muffin pan. Serve hot.

Have you ever used Wilton’s products? What is your favorite things to put inside your quiche? 

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    1. I totally would have used asparagus if I had some in the fridge. That is yum! I love these pans. Be sure to enter the giveaway for a new one and keep it away from the hubby! 😉

  1. I got a silicone muffin pan on your recommendation and I just used it today. I love it! I now want to get other pans and sizes. It's so cool that it doesn't require any oil. Thanks for letting me know about them!

    I have a question: I noticed a lot of your savory recipes call for a sweet element like maple syrup or brown rice syrup. Why is this? I've just never seen other chefs use sweeteners like that. Is it a macrobiotic thing?

    1. I found your comment in spam. Silly spam control! I’m so glad you are liking these silicone pans!

      That savory/sweet is a trademark Christy thing. I like things on the sweeter side so I often add a touch of sweet to savory dishes. It’s totally optional, so if it isn’t your thing feel free to leave it out 🙂

  2. I love working with silicone! I used it for the first time not too long ago and had great results. chocolate chip cookies….vegan….yummy!

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