Finally a quick make-ahead high protein vegan breakfast recipe!
350g extra-Firm Tofu
¾ cup Unsweetened plain soy milk
1 tsp turmeric
2 cloves garlic (or use a piece of frozen garlic puck )
1 tbsp olive oil
1 cup finely chopped leafy green (swiss chard, spinach, kale, bok choy)
¼ cup green onions, finely chopped (or onion)
½ cup sweet frozen corn
¼ cup nutritional yeast
½ tsp baking powder
to taste sea salt and freshly cracked black pepper
Combine the tofu, soymilk, turmeric and garlic in a blender, and puree until smooth, adding a touch bit more soy milk if necessary. Transfer the tofu mixture into a bowl and set aside.
oven to 375F and line a muffin tray with silicone liners. Heat a
skillet over medium-high heat. Once hot, add the oil, onions, leafy greens and
corn. Season with salt, pepper, and cook for 2 minutes. Remove from heat, and
stir in the nutritional yeast.
Pour the cooked vegetables into the bowl with the tofu, add baking powder and stir until combined. Divide the tofu mixture among the 12 cups. Bake for 20-25 minutes until slightly puffy and lightly browned.
Leftovers can be stored in an air-tight container for 3 days in the fridge or frozen for up to 3 months.