Vegan Baked Vegetable Tofu Mini Omelets

1 teaspoon garlic, minced (one clove)
3/4 cup red bell pepper, diced (half of a medium size)
1 cup mushrooms, diced (about 2 large mushrooms)
1 tbsp canola oil
2 tablespoons green onion, chopped (one sprig taken from one bunch)
1/2 tsp dried rosemary, minced
1/8 tsp pepper
12.3-ounce package lite firm silken tofu
1/4 cup Kikkoman unsweetened soymilk
2 tablespoons nutritional yeast
1 tablespoon cornstarch
1 teaspoon tahini
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2 teaspoon salt

Preheat the oven to 375 F.  Sauté the garlic, bell peppers, and mushrooms in oil over medium heat until the mushrooms just begin to exude their juices. Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat.
Place the remaining ingredients into a food processor or blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. Spoon equally into the 12 muffin cups: it will fill regular muffin cups about halfway.
Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake for 25 minutes until tops are starting to brown and are no longer moist. Pinch edge of muffin cup, turn on its side, and rotate to loosen. Flip onto plate and serve.

Slightly altered from http://blog.fatfreevegan.com/2006/12/mini-crustless-tofu-quiches.html