Step 1

Preheat the oven to 325 degrees F.

Step 2

Prepare the vegetables: Grate the zucchini, dice the bell pepper and chop the fresh herbs and onion.

Step 3

Using a blender, blend together tofu, tahini, coconut milk and turmeric. Stir the zucchini, bell pepper, herbs and onion into the tofu-mixture. Add salt and pepper to taste.

Step 4

Divide batter among 8 muffin tins lined with paper (or, we prefer silicon baking tins) and place in the oven.

Step 5

Start checking the muffins after 10 minutes. The muffins are ready when the middle is set and the top is light-golden. The baking time may vary from 10 to 20 minutes.

Step 6

Remove the muffins from the oven and allow them to cool for at least 10 minutes before serving.