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Flourless Tofu-Zucchini Muffins

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

Flourless Tofu-Zucchini Muffins

This Recipe is :

Dairy FreeVegan


8 muffins

Cook Time



  • 200 g firm tofu (learn how to make your own tofu by following this recipe)
  • 1 tbsp tahini
  • 2 tbsp soymilk
  • 1/2 tbsp curcuma
  • 1/2 zucchini
  • 1/4 red bell-pepper
  • Salt to taste


  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.






Hi! I am Lera. I am a certified dietitian, an orthomolecular therapist and a freelance author. I live in the beautiful city of Amsterdam where I run my Terra & Luna practice. I help people to stay young, by which I mean maintaining for as long possible the optimal health, sharpness of mind and vigorous spirit. I absolutely love cooking! Please visit my website Terra e Luna for more recipes and blogs in the field of nutrition.



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