Eggy Breakfast Muffins

-EGGY BREAKFAST MUFFINS (Makes 12)

Recipe by Anja Cass, Cooking with Plants

14 oz firm tofu

1/3 cup soy milk

2 tsp Dijon mustard

1 clove garlic

2 tbsp chickpea flour

2 tbsp cornstarch

1 tsp dried herbs

1/4 tsp turmeric (for color)

1/2 tsp black salt or kala namak (optional, gives an egg-like taste; if not available, use regular salt)

Topping suggestions: black pepper, chili flakes, sliced green onions, fresh herbs

 Instructions:

Preheat oven to 350 degrees F. Remove tofu from tub and add to food processor. Add all remaining ingredients and blend until smooth. The texture will be quite thick like mayonnaise.

Scoop into lightly oiled, nonstick or lined muffin tins until all batter is used. You can also spoon them onto nonstick or lightly oiled cookie sheet if you wish. Bake at 350 F for 20 mins.

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

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This was a Recipe Challenge recipe.

This recipe is sort of like a variation on scrambled tofu, with the tofu a little more blended and some flour added to make it bake up into a little patty. There’s good news and bad news. The bad news is that the batter does not rise while baking and why would it? There are no rising agents in the recipe. The good news is that it doesn’t seem to matter! These little tofu patties are yummy. They would make a good appetizer, or perhaps tucked in a pita or a wrap, with some lettuce or veggies and salsa. They would be good on a breakfast platter, maybe with some potatoes. Could be good sliced into a noodle recipe. Lots of possibilities! Let me know if you try them, how you find them. Photo attached!

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Please visit Cooking with Plants, the website of Anja Cass. In addition to the free recipes posted on the site, Anja has a YouTube channel; has online courses and cookbooks for sale; and has a free kickstart plan.

All of the recipes are whole-food plant-based. I did find one reference to using an oiled baking sheet, but an oil-free alternative was given.

As for kala namak, the eggy-tasting black salt called for in the featured recipe, it is still somewhat challenging to find this ingredient. You can buy it at Whole Foods or order it from Amazon. It’s also possible to make the dish using regular salt.