Description
These savory tofu muffins are a delicious and healthy snack or meal option, packed with vegetables and flavor. Perfect for meal prep!
Ingredients
Scale
- 1 cup silken tofu (drained and blended until smooth)
- 1 cup chopped spinach (fresh or thawed from frozen)
- ¼ cup bell pepper (diced)
- ¼ cup onion (finely chopped)
- 1 teaspoon garlic powder
- 1 teaspoon turmeric (for color and health benefits)
- to taste Salt and black pepper
- ¼ cup nutritional yeast (optional, for a cheesy flavor)
- 1 tablespoon olive oil (for stirring veggies)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with silicone cups for easy removal.
- In a skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, stirring them until they soften, about 2-3 minutes. Then mix in the spinach and cook for another minute until wilted.
- In a blender, combine the silken tofu, turmeric, garlic powder, salt, and pepper. Blend until smooth and creamy.
- Pour the tofu mixture into a bowl and fold in the cooked veggies. If you’re using nutritional yeast, stir it in at this stage for an added cheesy flavor.
- Spoon the mixture into each muffin cup, filling them about ¾ full for the best results.
- Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the bites are firm and slightly golden on top.
- Remove from the oven and let them cool slightly before taking them out of the tin. Serve warm or at room temperature.
Notes
- These muffins can be stored in the refrigerator for up to a week.
- Feel free to add other vegetables or spices according to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg