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Tofu protein muffins
40 MIN

Tofu protein muffins

An original way to add this vegetable protein to your table. They are practical, yielding and very satiating. A delight.

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Ingredients

  • 1 firm tofu block (400 gr approx)1 firm tofu block (400 gr approx)
  • 1 small onion fine chopped1 small onion fine chopped
  • ½ fine chopped red mortar½ fine chopped red mortar
  • 1 fine chopped garlic tooth1 fine chopped garlic tooth
  • 1 handful of spun washed and chopped1 handful of spun washed and chopped
  • ¼ cup of nutritional yeast¼ cup of nutritional yeast
  • ¼ cup of wheat flour¼ cup of wheat flour
  • 1 cda of baking powder1 cda of baking powder
  • 1 cdita of oregano1 cdita of oregano
  • 1 cdita of sweet pepper1 cdita of sweet pepper
  • ½ cdita of pepper½ cdita of pepper
  • 3 to 4 cds of water or vegetable milk3 to 4 cds of water or vegetable milk
  • Sal at easeSal at ease

Ingredient photos provided by Pexels

Preparation

  1. You're gonna start by golden all the vegetables in a pan over medium heat with a little oil until they're golden, cooked and fragrant. Comes with the onion and the morron and at the last add the garlic and the spinach. I should take about 10 minutes.
  2. I transferred the vegetables to a bowl and with the help of your hands I broke the tofu into small pieces and added to the vegetables.
  3. Then you're going to incorporate the spices, the nutritional yeast, the baking powder and the flour and stir. Finally you will add water or vegetable milk and you will mix only until you integrate. There should be a preparation to hold its shape but not too liquid or dry. For this you can go sweat water or vegetable milk well by little.
  4. Finally you will transfer and divide the mixture into a muffinera and bake them in a pre-heated oven at 180 degrees for 20 to 25 minutes until they have leaked and look spongy and golden. Once out of the oven they are ready to enjoy. They may freeze.