Step 1

Pre-heat the oven to 375º and line a muffin pan with 12 muffin paper liners (or use a silicone muffin pan).

Step 2

Drain well and pat dry the tofu using a clean towel or paper towels. Once wrapped into the towels, gently press on tofu to remove as much water as you can.

Step 3

Roughly break the block of tofu into a food processor and add the nutritional yeast, salt and turmeric. Process until creamy, the mixture should become very smooth. Take a break or 2 to scrape the walls/bottom of the food processor to make sure there are no pieces left.

Step 4

Transfer the creamed tofu to a bowl and add the green onion or chives, broccoli, carrot and corn. Stir to combine using a spoon or spatula.

Step 5

Divide the mixture in between the 12 muffin tins and use the back of a spoon to smooth the top off. Add a slice of tomato over and sprinkle with some dried herbs (optional).

Step 6

Bake in the oven for 30 minutes. Enjoy!