Ingredients
Tofu Base
- 14 ounces Tofu Water drained
- 3 cups Broccoli Frozen
- 1 large Onion Diced
- 2 Tbsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Turmeric
- 1 tsp Italian Seasoning
- 1/2 tsp Salt To taste
- 1 Tbsp Olive Oil
Other Ingredients
- 3 large Eggs
- 3/4 cup All-Purpose Flour
Equipment
- Oven
- Muffin Tin
Instructions
- Preheat oven to 350°F. Prep muffin tin by either lining with paper liners, lightly greasing with oil to prevent sticking or using a nonstick pan.
- Add all ingredients listed under the tofu base to a high-speed blender or food processor. Blend until completely smooth.
- In a large mixing bowl, beat the eggs, add the tofu base and stir. Gradually add the flour and mix. Bake at 350°F for 35-40 minutes or until done. Allow to cool for at least 10-15 minutes before carefully removing from the pan.
Nutrition
Nutrition Facts
Broccoli and Tofu Savory Muffins
Amount per Serving
Calories
103
Calories from Fat 36
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
47
mg
16
%
Sodium
146
mg
6
%
Potassium
149
mg
4
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
603
IU
12
%
Vitamin C
21
mg
25
%
Calcium
70
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword All-Purpose Flour, Black Pepper, Broccoli, Chili Powder, Egg, Garlic Powder, Italian Seasoning, Olive Oil, Onion, Salt, Tofu, Turmeric