Broccoli and Tofu Savory Muffins

Broccoli and Tofu Savory Muffins

These Broccoli and Tofu Savory Muffins combine a healthy vegetarian tofu-based mixture with flour and eggs for a protein-packed breakfast. These veggie muffins are perfect as a grab-n-go meal.

Course Breakfast

Keyword All-Purpose Flour, Black Pepper, Broccoli, Chili Powder, Egg, Garlic Powder, Harvesting Good Broccoli, Italian Seasoning, Olive Oil, Onion, Salt, Tofu, Turmeric

Dietary Need Vegetarian

Cooking Method Oven

Cook Time 40

Resting Time 10

Total Time 50

Servings

Calories 103kcal

Author Hannaford

Equipment

Oven
Muffin Tin

Ingredients

Tofu Base

14 ounces Tofu Water drained
3 cups Harvesting Good Broccoli
1 Onion Diced
2 Tablespoons Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Turmeric
1 teaspoon Italian Seasoning
½ teaspoon Salt
1 Tablespoons Olive Oil

Other Ingredients

3 large Eggs
¾ cup All-Purpose Flour

Instructions

Preheat oven to 350°F. Prep muffin tin by either lining with paper liners, lightly greasing with oil to prevent sticking or using a nonstick pan.
Add all ingredients listed under the tofu base to a high-speed blender or food processor. Blend until completely smooth.
In a large mixing bowl, beat the eggs, add the tofu base and stir. Gradually add the flour and mix. Bake at 350°F for 35-40 minutes or until done. Allow to cool for at least 10-15 minutes before carefully removing from the pan.

Nutrition