Cooking With Plants Recipe by Anja Cass

3 July 2023

Makes 3 - 4 muffins

6oz/170g firm tofu

⅓ cup soy milk

1 tsp dijon mustard

1 small clove garlic

1 tbsp chickpea flour

1 tbsp corn starch

1tsp dried herbs

⅛ tsp tumeric (for color only)

½ tsp black salt (optional, but does give an egg-like taste to it)

1/4 tsp celtic sea salt (coarse, or to taste)

Topping Suggestions: black pepper, chilli flakes, sliced green onions, fresh herbs

Preheat oven to 175C/350F. 

Remove tofu from packet and rinse under water. Pat dry and add to blender.

Add all remaining ingredients to the blender and blend until smooth. The texture will be quite thick like mayonnaise.

Scoop into a lightly oiled or lined muffin tin until all batter is used (fills about 3 to 4 muffin holes to the brim).

Bake at 175 degrees celsius for 20 mins. Check that skewer comes out clean to make sure it has cooked right through.

Let sit at room temperature for 10, then carefully remove from the muffin tray.

Serve and enjoy!