Vegan Toast Cups! A fun take on mini vegan quiches with crispy, crunchy, toasty bread cases and a cheese and tomato "eggy" filling. Made in a muffin pan they are quick, easy, and perfect for brunch, lunch, appetizers, or canapés.
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These little Vegan Toast Cups hit just right with their golden, crispy, crunchy, toasty exteriors, and creamy, cheesy filling with bursty cherry tomatoes!
Like mini quiches but with way more texture thanks to the toasty bread cases, they are so versatile. You can enjoy them hot or cold for breakfast, snack, lunch, or dinner. They also make great canapes.
Mel x
Ingredients
Here is what you need at a glance:
And just a couple of important ingredient notes:
- Bread - Any sliced bread will do but it must be fresh and pretty soft. Stale/dry bread will not work well in this recipe. Use gluten-free bread if necessary.
- Dairy-free milk - Any variety such as oat milk, soy milk, almond milk, or cashew milk, but it must be unsweetened and unflavored. Be sure to check the ingredients list before you use it. Many dairy-free milks have added sugar or vanilla and you really don't want to use that in this recipe.
- Tofu - This recipe works best with extra-firm tofu. If you use a different variety it will affect the texture of the filling and could stop it from setting properly.
Let's Make Vegan Toast Cups!
Can't wait to make them? Here's a quick visual walkthrough (see the recipe card for the full and detailed version):
1 - Sauté the onions and garlic.
2 - Blend the filling then stir in the onions and garlic.
3 -Roll the bread out with a rolling pin. This step is important because it stops it being so spongey and absorbent, makes it more pliable, encourages it to bake up crispier, and means you can fit more filling in. Once rolled press into the muffin pan then bake until dry.
4 - Fill the little bread cases with cherry tomatoes and the quiche-like filling, top with plenty of vegan cheese, then bake until the toast is crispy and golden, and the filling is just set.
Look at that golden, cheesy little toast cup! I just can't describe how good these are to eat. The flavors, the textures, the versatility...For something so simple they are just incredible!
And so you know what they look like when cut here's the lovely soft, eggy-textured inside:
Recipe FAQs
Just like a vegan quiche, you can get creative with the mix-ins. I absolutely adore these with the cherry tomatoes though. The sweet juiciness is next level! You could use veggies like mushrooms or asparagus, or add some diced vegan ham or sausage. Just be careful that you don't add too much. The little cups don't have much room!
Recipe
No Egg Toast Cups
Author:Ingredients
- a little oil , for greasing
- 12 slices bread , must be fresh & soft (use gluten-free if necessary)
- 12oz (350 grams) extra firm tofu , (¾ of a typical US 16 oz block)
- 1 cup (240 ml) dairy-free milk , unsweetened & unflavored
- 3 tablespoons nutritional yeast
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- ¼ medium onion , diced finely (about ¼ cup)
- 3 cloves garlic , minced
- 24 cherry tomatoes.
- 1 cup (120 grams) shredded vegan cheese
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Grease a 12 hole muffin pan and preheat oven to 350°F (175°C).
- Cut the crusts from the bread and use a rolling pin to squish and flatten each slice, Try to get them as close to a square as you can while rolling.
- Press the bread slices into the wells. It’s supposed to look rustic! Do it gently and try not to break it but if you do don’t worry. Bread is doughy and you can pinch small holes together with your fingers, or pull off some soft bits from the crusts, roll them in your fingers to make them doughy then plug the holes by pressing them in hard. If the filling gets through the odd hole, even if it's quite big, it’s fine though!
- Place the muffin pan in the oven for 8 to 10 minutes or until the bread is dry like toast. Don’t let it brown. The bottom doesn’t get quite as dry as the sides. Remove from the oven.
- While the toast cups are in the oven saute the onion for 2 to 3 minutes until just cooked and transparent. Add the garlic and cook for 1 minute more. Remove from the heat and set aside.
- Half the cherry tomatoes.
- Blend the tofu, milk, nutritional yeast, salt, and pepper until completely smooth, then stir through the onions and garlic.
- Place 2 tomato halves into each toast cup. Pour over the filling nearly to the top. If some of the toast cups have lower areas on the sides and it spills over don’t worry. Top each one with 2 cherry tomato halves and a generous sprinkle of shredded cheese, then bake at 350°F for 25 to 30 minutes until the toast cups look golden and the filling has puffed up and set. You should be able to stick a thin knife or skewer in one and it come out clean.
- Leave them in the pan for a couple of minutes until you can safely handle them but not too long as if the steam can't escape it will make them soft, then lift up by the crusts and place on a wire rack to finish cooling or eat immediately!
NOTES
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Marjory Marks says
Absolutely amazing.
Made these to take to a plant based lunch and everyone loved them.
Made exactly to the recipe.
Very easy to assemble.
Thanks for sharing the recipe.
Marjory
Nathalie says
Absolutely delicious!!!!! The cherry tomatoes add a special something something! I have leftover tofu mix (because I used the whole dang package) and can’t wait to scramble it up as a quick snacky snack. The flavor is on point!!!
Melanie McDonald says
So pleased you enjoyed them Nathalie, and thank you for taking the time to leave a review. It's much appreciated!
Amy says
I made these for brunch today, and they reminded me of mini quiche. I'm looking forward to enjoy the leftovers for easy breakfasts this week. I used Schar multi-grain gluten-free bread, and it worked perfectly.
Melanie McDonald says
Love to hear that, Amy! Thanks for taking the time to leave a review. It's much appreciated!
Marjory Marks says
I would like to make these for a plant based lunch as an entree.
I would need to rehear them whrn I get there,
Would this work and still be crunchy
Melanie McDonald says
They reheat perfectly and get even crispier. Reheating instructions are included in the recipe notes.
Glenda Fagan says
Oh my goodness! I just saw a video doing this with rolled up flour tortillas, and my next step was to come to YOUR site Mel to find the quichy filling. I love your tofu based egg and cheese sauce recipes! I will be trying this recipe...yum...
Melanie McDonald says
I saw a video for the rolled up tortillas too. It wasn't vegan, but I've added it to my list to make my own version. Hope you enjoy the toast cups in the meantime!