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

Flourless Tofu-Zucchini Muffins [Vegan]

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Serves

8 muffins

Cooking Time

30

Ingredients

  • 7 ounces firm tofu
  • 1 tbsp tahini
  • 2 tbsp soy milk
  • 1/2 tbsp curcuma
  • 1/2 zucchini
  • 1/4 red bell-pepper
  • Salt to taste
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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.
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