Savory Vegetable Muffins
These delicious muffins combine a tofu-based “vegan egg” mix with tons of veggies for a highly nutritious, protein-dense, flavor-packed healthy treat. Veggie muffins are perfect for toddlers, kids, and adults as a grab-and-go snack, breakfast, or lunchbox! Plus, it’s naturally dairy-free, gluten-free, grain-free, vegan, and soy-free!
Ingredients
Vegetable mix:
- 1 tablespoon of oil
- 14 oz (400 g) finely chopped vegetables (see notes)
- 1 teaspoon kal namak aka black salt (see notes)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon turmeric powder
- black pepper to taste
No egg mix:
- 8.8 oz (250 g) firm silken tofu or chickpea tofu (see notes)
- 1/2 cup (50 g) chickpea flour
- 1 teaspoon baking powder
- 2-3 tablespoons (20-30 ml) of dairy-free milk
- 2 tablespoons nutritional yeast (optional)
