Preparation time: 15 minutes Cooking time: 30 minutes Makes 8 muffins (4 servings)
Ingredients:
- 1 block firm tofu (drained and patted dry)
- 60 ml milk
- 60 ml chickpea flour
- 15 ml extra virgin olive oil
- 1 g turmeric
- 2 g garlic powder
- 2 g onion powder
- Salt to taste
- 1 g black pepper powder
- 100 g sun dried tomatoes
(finely chopped)
- 20 fresh basil leaves (chopped [or 1 tbsp dried])
- 1 red capsicum (finely chopped [optional, for color and crunch])
Method:
- Preheat the oven to 375°F.
- Lightly grease a nonstick muffin pan or use silicone muffin cups.
- In a food processor or blender, combine tofu, milk, chickpea flour, olive oil, turmeric, garlic powder, onion powder, salt, and Blend until smooth and creamy.
- Transfer the tofu mixture to a large bowl. Fold in the tomatoes, basil, and chopped capsicum.
- Spoon the mixture evenly into 8 muffin cups, smoothing the
- Bake for 2530 minutes, or until the tops are firm and lightly golden. Let cool for 5 minutes in the pan before removing. Serve warm.
Nutritional value per serving:
- Calories: 180
- Fat: 10 g
- Carbohydrate: 10 g
- Fiber: 2 g
- Protein: 11 g
