Broccoli Muffins
Prep. Time
30 minutes
Cook Time
30 minutes
Servings
15 muffins
Difficulty
Easy
These savory tofu and broccoli muffins are a game-changer! Packed with plant-based goodness, they make the perfect snack or side dish for any meal. The combination of grated tofu, nutritional yeast, and parmesan gives them a cheesy, satisfying flavor, while the broccoli and sautéed onions bring in a deliciously savory touch. These muffins are super easy to make, and they bake up golden and fluffy, with a slight crisp on top. I love packing those for the kids in their lunch boxes, or as a healthy snack on a hike during the weekend. It really is a hand-held all-in-one meal!
Ingredients
7oz (200g) super firm tofu
2 tbsps plant-based parmesan
1 yellow onion, chopped and sauteed
1 cup spelt flour
4 tbsps all-purpose flour
1 tbsp nutritional yeast
1 cup milk + 2 tbsps flaxseed meal + 1 tbsp vinegar (mix)
1tsp baking powder
1 tbsp salt
1 tsp Consomme
1 cup of broccoli florets, grinded
1 cup of small broccoli florets, whole
Step by Step
Preheat the oven to 360F/180C and prepare a muffin pan lined with muffin paper or silicone cups.
Grate the tofu block into a large mixing bowl, and add the flours, baking powder, nutritional yeast, salt and parmesan.
On a nonstick pan, lightly greased with vegetable oil, sautee the chopped onion for 10 minutes. Add to the mixing bowl and mix until evenly consistent.
In a measuring cup, mix the milk with the flaxseed meal for 30 seconds. Add vinegar, and stir well for 30 more seconds.
Using a stick blender or a blender cup attachment, grind 1/3 of the broccoli with the milk and flaxseed.
Combine the mixtures in the mixing bowls, until the mix is consistent.
Pour it into each muffin cup up to 3/4 of its height, and immediately place in the oven (the baking powder & vinegar react quickly and are vital for an ideal baking process).
Bake for 30 minutes, or until golden on top.
Let cool out of the oven, and serve!
Notes
Refrigerate in a sealed container for up to 4 days.
For a GF option, replace the all-purpose flour and spelt flour with gluten-free flour of your preference.