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

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.


About The Author

Lera Krasovskaya

See My Recipes

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 stay young by helping them maintain optimal health, sharpness of mind, and vigorous spirit. I absolutely love cooking!

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