Preheat the oven to 375F and lightly grease (with olive oil) a 12-muffin or 24-mini muffin tin. Mince garlic cloves and divide. Finely dice the purple onion and cremini mushrooms and set aside. Rinse and finely mince the rosemary and chives and set aside.

In a skillet over medium heat, sauté 1 clove of minced garlic, mushrooms, onion, and the pecans in 1 Tbsp. olive oil. Once mushrooms are softened and onions appear transparent and soft, about 6-7 minutes, add in the chives and rosemary and stir for one minute until aromatic. Remove from heat and set aside.

In a food processor or blender, combine the silken tofu, liquid smoke, nutritional yeast, smoked paprika, 1 Tbsp. of Dijon mustard, 1 Tsp. dried parsley, cornstarch, and salt and pepper to taste and blend until smooth (about 30 seconds). If the mixture is not moving, you can add 1 Tbsp. of water to add viscosity. Remove container from food processor, and fold cooled, sautéed vegetables in to the tofu mixture, ensuring everything is mixed.

Spoon quiche mixture equally in to the 12 or 24 mini muffin cups (filling each about halfway). Reduce heat to 350F and bake for about 20 minutes (for tins) - 35 minutes (for silicone cups), checking on the quiches regularly. They are done when the tops are golden and a fork comes out cleanly from the center. Remove from oven and allow to cool for 5 minutes. These should slide out of the muffin cups or tins easily.

In a small bowl, combine remaining garlic, mustard, balsamic vinegar, remaining parsley, and about Tbsp. of olive oil and ¼ cup of water. Whisk together with a fork and salt and pepper to taste. Pour dressing over the arugula and toss to coat thoroughly.

On plates, arrange a generous handful of arugula salad and nestle 4 - 5 mini quiches (they’re light, so you’ll need a few) or 2 - 3 regular muffin-sized quiches on top.