- Freezable
- Vegetarian
- Vegan
- High-protein
- Lower-carbohydrate
Ingredients
Serves: 6
- 600g Cauldron tofu, drained
- 260ml unsweetened soya milk
- 80g nutritional yeast flakes
- 80g cornflour
- 100g gram (chickpea) flour
- 2 tsp ground onion powder
- 2 tsp ground garlic powder
- 1 tsp ground turmeric
- 1 small red pepper, diced
- 1 small tomato, diced
- 1 small red onion, diced
- 2 large handfuls spinach, roughly chopped
- 1 large handful vegan cheese (optional)
Method
Step 1
Preheat the oven to 180°C/160°C fan.
Step 2
Blend the tofu, milk, nutritional yeast, cornflour, gram flour, onion, garlic, and turmeric, season lightly with salt and pepper (or black salt if you have any).
Step 3
Heat the oil in a small non-stick frying pan, over medium heat. Fry the pepper, onion, tomato, and spinach for 5mins, or until softened and wilted.
Step 4
Lightly oil non-stick muffin tins or use baking cases.
Step 5
Mix the vegetables with the batter and pour into 12 of the muffin tin holes. Sprinkle evenly with cheese, if using.
Step 6
Bake for 45-55 mins. Remove one muffin and cut it in half to see if it’s cooked. If not, continue to cook until the tofu has ‘set’.
Step 7
Allow to cool (this also helps the muffins ‘set’) and serve with your favourite side salad.
