Step 1

You can watch the video in the post for visual instructions.Heat the oil in a skillet, then add the chopped veggies of choice and the spices (check the recipe notes to see which veggies I used). Sauté for about 5 minutes, or until all the liquid of the veggies evaporates.

Step 2

Preheat the oven to 360 F (180 C). Process the silken tofu, chickpea flour, and baking powder in a food processor.

Step 3

Add 2-3 tablespoons of dairy-free milk and blend again until the mixture is smooth, but still pretty thick. You can now optionally also stir in nutritional yeast for a slightly cheesy flavor.

Step 4

Note: The amount of dairy-free milk will depend on the type of tofu you use. If yours is quite firm, you will need to add a little bit more liquid.

Step 5

Combine this mixture and the veggie mixture in a bowl and let it rest for 10 minutes.

Step 6

Meanwhile, grease a muffin tin with a little oil, then fill the mixture into the muffin mold and bake for about 30 minutes or until the top of the muffins is golden brown. If using a silicone mold as I did, it will take longer (about 35 minutes).

Step 7

Turn off the oven and let the muffins cool for at least 15 minutes (or longer) before removing them from the mold, as they will be still very soft while they are hot.