Tofu-spinach muffins to always have a snack by your side! 🌱

It is just the best feeling when you plan ahead and have food ready for when you start to feel the hunger! These muffins are perfect for such situation as you can bring them with you at all times or simply grab them from a fridge when you want some snack. 😏

These delightful muffins feature a unique blend of tofu, spinach, sun-dried tomatoes, onions, and basil. Yes, the muffins are savory! Let's delve into the realm of savory muffins and discover why these unconventional delights are worth making.

A Fusion of Flavors:

Muffins have long been associated with sweet flavors, but these savory creations break the mold with a medley of enticing ingredients. Picture the creamy richness of tofu, the earthy goodness of spinach, the tangy sweetness of sun-dried tomatoes, the savory depth of onions, and the aromatic freshness of basil. This flavor combination takes your taste buds on a journey of delightful contrasts, where every bite is a harmonious blend of textures and tastes.

Versatility at Its Finest:

One of the great things about these muffins is their versatility. They can be enjoyed at various times throughout the day, from breakfast to brunch, or even as a light lunch or snack. Imagine starting your day with a warm muffin straight out of the oven, or savoring one with a cup of tea or coffee during a relaxing afternoon. These savory treats also make for a fantastic addition to potluck gatherings or picnics, impressing friends and family with their unique flavors.

Also, you can super easily switch the veggies in the recipe with the ones you like or the ones you need to consume or else they would go bad. It may be zucchini, carrots, bell peppers or anything else!

A Nutritional Powerhouse:

Apart from their delectable taste, these muffins pack a punch when it comes to nutrition. Tofu, known for its high protein content and versatility, adds a satisfying element to the muffins while keeping them light and fluffy. Spinach, a powerhouse of vitamins and minerals, brings its vibrant green color and earthy goodness. Sun-dried tomatoes contribute a burst of intense flavor and antioxidants. Onions infuse the muffins with their distinct aroma and provide essential nutrients. Lastly, basil lends a refreshing note while adding its own set of health benefits. These muffins offer a delightful way to incorporate wholesome ingredients into your diet.

In a world where sweet muffins dominate, these savory muffins offer a refreshing departure from the norm. Their unique flavor combination, versatility, and nutritional profile make them a worthy creation in your culinary repertoire. So why not step outside your comfort zone and embark on a savory adventure? Happy baking and bon appétit!

You will need:
For 12 muffins

• 180 g. firm tofu
• 100 g. fresh spinach
• 70 g. sun-dried tomatoes
• 2 onions
• 180 g. wheat flour
• 2 teaspoons of baking powder
• 0,5 teaspoon of salt
• ¼ teaspoon of black pepper
• 1 teaspoon of dried basil
• 0,5 teaspoon of ground turmeric
• 60 ml. olive oil
• 70 ml. unsweetened plant-based milk (almond milk is used here)
• 15 ml. apple cider vinegar
• 180 ml. water
  

Preparation

1. Preheat the oven to 180°C and have a muffin baking tray to fit 12 muffins.
2. Drain the tofu by removing it from the package and pressing it with paper or cloth towels. The tofu I used is already pre-made with basil but plain tofu is certainly fine.
   
   Crumble the tofu by hand into a bowl.
   
3. In a separate bowl, mix the olive oil, plant-based milk, vinegar and water. Set aside.
   
4. Chop the onions and sun-dried tomatoes into small pieces.
   
   Heat a frying pan with a little oil and fry the chopped sundried tomatoes and the onion for 5-7 minutes constantly mixing - until the onion is transparent and starting to brown slightly.
   
   Then add the washed, rinsed and slightly chopped spinach - fry until the spinach is shrivelled (this will only take a couple of minutes). Also, if the spinach are small you don't need to chop them at all. Once cooked - set aside.
   
5. In a separate bowl, mix the flour, baking powder, salt, pepper, dried basil and turmeric.
   
6. Add the milk-vinegar mixture to the flour mix and stir.
   
   Then add the crumbled tofu and mix it in.
   
   Finally, add the fried onion, tomatoes and spinach to the combined mixture and stir.
   
   7.Lightly grease the muffin tins with coconut or other oil. Divide the batter between the tins (the batter is placed directly on the tin without additional paper or other moulds).
   
   8.Bake the muffins for 30-35 minutes or until a toothpick inserted in the cupcake comes out dry.
   9.After baking, leave to cool slightly and then remove from the baking tray.
   

Enjoy the muffins at breakfast, during a lunch break, while having a picnic at nature or any other time!