These muffins are light but nevertheless filling. Perfect for brunch, light dinner or buffet.

Ingredients (8 muffins)

• 200 g firm tofu
• 1 tbsp tahini
• 2 tbsp soymilk
• 1/2 tbsp curcuma
• 1/2 zucchini
• 1/4 red bell-pepper
• Salt to taste

Optionally: dried herbs, such as rosemary, basil, oregano

Preparation time: 10 min

Cooking time: 20 min

Preparation

1. Preheat the oven to 160 degrees Celsius.
2. Wash, peel and grate the zucchini. Chop the bell-pepper finely.
3. Using a blender, blend together tofu, tahini, soymilk and curcuma.
4. Stir the zucchini an bell-pepper in the tofu-mixture. Add salt and herbs (optionally) to taste.
5. Spoon the muffins-mix equally into the muffin-forms (preferably silicon) and put them in the oven.
6. Start checking after 10 minutes. The muffins are ready when the middle is set and the top is light-golden. The baking time may vary from 10 to 20 minutes.
7. Remove the muffins from the oven and allow them to cool for at least 10 minutes before serving.