Broccoli Muffins
Prep. Time
30 minutes
Cook Time
30 minutes
Servings
15 muffins
Difficulty
Easy
Nut-Free, egg-free, dairy-free
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
4.2oz (120g) super firm tofu
2 tbsps plant-based parmesan
5 tbsps spelt flour
3 tbsps bread crumbs
2 tbsps nutritional yeast
1 cup plant-based milk + 1 tbsp flaxseed meal + 1 tbsp vinegar (mix)
1 tsp baking powder
1 tbsp salt
1 tsp consomme
1 cup of broccoli florets + 1/4 cup plant-based milk, ground
1 cup of tiny broccoli florets
Instructions
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 flour, bread crumbs, baking powder, nutritional yeast, salt, consomme and parmesan.
In a blender with a metal blade, combine the 1/4 cup of milk and 1 cup of broccoli and blend well until the broccoli is entirely ground.
In a measuring cup, mix the milk with the flaxseed meal for 30 seconds. Add vinegar, and stir well for 30 more seconds.
Add the flaxseed mixture and the ground broccoli to the mixing bowl, and mix until 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 an air-tight container for up to 4 days.
For a nut-free recipe, choose a plant-based milk that is labeled as free of this allergen.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!