Oat and Tofu Breakfast Muffins
Ingredients
- Extra firm tofu
- Gluten-free oats
- Nutritional yeast
- Curry powder or black pepper
- Turmeric
- Cumin
- Chickpea flour
- Plant based milk
- Apple cider vinegar
- Lemon juice
- Flax egg
- Kale
- Red onion
- Salt
Preparation
Prepare flax egg by mixing ground flaxseed with water and letting it soak for 5 minutes.
In a large bowl, combine all ingredients except for the kale, red onion, and salt.
Once well mixed and tofu has been crumbled down slightly, add in kale and red onion with a sprinkle of salt, and combine again.
Place mixture evenly in muffin tin and bake for 12-15 minutes or until breakfast muffins are nice and crisp.
