Heat the olive oil in a pan and add the onion, red peppers and leeks and cook for 5 minutes until softened . Sprinkle the Mexican seasoning over and cook for a further 2 minutes.
Place the Tofoo in a blender with the milk, blend until smooth.
Preheat the oven to 200°C/180°C Fan/Gas 6. Lightly oil a 6 hole muffin tin.
Divide the pepper and onion mixture between the muffin tin and spoon some of the Tofoo mixture over each one. Give each a little stir to mix the peppers evenly, sprinkle with thyme leaves and bake for 20 minutes until set.