Step 1

Preheat oven to Line or spay 6 muffin tins.

Step 2

Over high heat, drizzle a pan with a little oil (or water for oil-free). Fry the garlic until browned. Add in the broccoli, bell pepper and corn. Season with salt and pepper and fry for around 1 minute. Add in the scallion and fry for another 30 seconds. Remove from the heat.

Step 3

Into a food processor, puree the tofu. Add in the chickpea flour, nutritional yeast, tahini, miso paste, turmeric, onion powder, salt, pepper and black salt. Puree until combined.

Step 4

In a large bowl combine the tofu mixture with the vegetables and stir. Transfer into the 6 muffin tins.

Step 5

Place into the oven and bake for 25-35 minutes, rotating the muffin tin tray at 15 minutes. The tops should be lightly browned.

Step 6

Allow it to cool on a cooling rack for at least 10 minutes. Serve and enjoy!