1. 2 tsp olive oil
  2. 2 cups fresh mushrooms (or 4 oz can)
  3. ½ cup chopped red bell pepper (or 2 oz can pimentos)
  4. ½ cup chopped green bell pepper
  5. 1 cup chopped onion
  6. 2 cloves garlic, minced
  7. 1 ½ tsp tahini
  8. 24 oz firm tofu, rinsed, drained, and crumbled
  9. 2 Tbsps nutritional yeast
  10. 1 Tbsp chicken-style seasoning
  11. 1 tsp salt
  12. 1 tomato, diced for garnish (optional)


  1. Preheat oven to 375. Heat oil in a medium skillet and sauté veggies and garlic for 5 minutes.
  2. Add tahini and mix well.
  3. Remove from the heat.
  4. Combine the remaining ingredients in a large bowl and mix in cooked veggies.
  5. Fill each cup of a mini muffin tin with 2 tbsps of the mixture and press down and pack ingredients.
  6. Bake for 25 minutes or until edges are golden brown. Garnish with tomatoes and serve.

To make a fancier presentation, use store bought vegan mini pie crust of puff pastry.

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