• Firm Tofu (1 block,drained and patted dry) - 396ml
• Unsweetened almond milk (or unsweetened soy milk) - 59ml
• Chickpea flour (garbanzo bean flour) - 59ml
• Extra virgin olive oil - 15ml
• Turmeric- 1g
• Garlic powder - 2g
• Onion powder - 2g
• Salt - 1g
• Black pepper - 1g
• Oil-packed sun-dried tomatoes (finely chopped) -75ml
• Fresh basil (chopped [or 1 tbsp dried]) - 59ml
• Red bell pepper (finely chopped [optional, for color and crunch]) -59ml

    Method of Preparation

    Wash your hands before you start.

      1. Preheat the oven to 375°F.

      2. Lightly grease a non-stick muffin pan or use silicone muffin cups.

      3. In a food processor or blender, combine tofu, plant-based milk, chickpea flour, olive oil, turmeric, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.

      4. Transfer the tofu mixture to a large bowl. Fold in the sun-dried tomatoes, basil, and chopped bell pepper.

      5. Spoon the mixture evenly into 8 muffin cups, smoothing the tops.

      6. Bake for 25–30 minutes, or until the tops are firm and lightly golden. Let cool for 5 minutes in the pan before removing.

      7. Serve warm, or cool completely and refrigerate for up to 4 days.

    Total no: of muffins - 8 (4 servings)

    Nutritional Facts per serving

• Energy - 180cal
• Protein - 11g
• Carbohydrates - 10g
• Fats - 10g
• Fiber - 2g