Chawanmushi (Tea Cup Steam) – Meatless Mondays

FB egg custard 1

GF, DF, Vegetarian

Steam Your Way to Health

Get steaming, get healthy and cool down!

“Tea cup steam” or “steamed in a tea bowl”, is a delicious hot savory custard with a soft, smooth texture and a rich umami flavour found in Japan. Steam cooking is a way of cooking which is used thousands of years. It was used by the Chinese, Indians, Africans and it is now used everywhere in the world.

Ingredients

  • 3 eggs
  • 2 cups (480 mL) stock or water*
  • 1/2 teaspoon Himalayan or sea salt
  • 2 teaspoons tamari soy sauce
  • 2 teaspoons Mirin rice wine
  • ½ cup fresh corn
  • 3-4 shiitake mushrooms soaked till soft or use 2 fresh ones
  • 80 grams chopped firm tofu
  • A few thinly sliced snow peas
  • Coriander or mint for garnish

FB Egg custard ingr

Method

1. In a small bowl, mix tofu pieces with 1-teaspoon tamari soy sauce and 1 teaspoon mirin. In another bowl, mix drained and sliced shiitake mushrooms with 1/2 teaspoon tamari soy sauce and 1/2 teaspoon mirin Let them sit for a couple of minutes.
Meanwhile, in a large bowl, mix eggs, stock, salt, 1/2 teaspoon tamari soy sauce, and ½ teaspoon Mirin together. Strain the egg mixture through a sieve. Let as much egg as you can go through the sieve.
Place a small amount of tofu, corn and mushrooms in each of 4 small cups, then pour egg mixture over them to fill 3/4 of a cup. Cover with aluminium foil and put the covered cups into a steamer.

FB Egg custard foil

3. Steam at medium heat for 10-15 minutes. Check with a wooden skewer to see if it’s done. If clear broth comes out when poked, take the cups out from the steamer.

FB Egg custard steaming
4. Place coriander or mint leaves on top and and cover again for 2-3 minutes.
5. Serve hot or at room temperature.

FB egg custard 2

Spicy Black Bean Cups – Meatless Monday

Authentic Latin American food is vibrant, delicious, fresh and fun. It is also colourful, spicy and uses an amazing variety of beans, herbs and spices both fresh and dried. Many ingredients are now readily available everywhere in Australia.

Wrap these up in lettuce, taco, tortillas or anything that you have on hand. Try a different wrapper each week!

Vegan, Vegetarian, GF
Serves 6

Bl Bean curry cups 1

Ingredients

  • 2 tablespoons olive or unroasted sesame oil
  • 2 T. finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • ¾ cup corn kernels
  • 2-3 tablespoons tamari
  • 170 gr. finely chopped tempeh
  • 175 gr. finely chopped firm tofu
  • 1-teaspoon cumin
  • 1-teaspoon coriander
  • 1-teaspoon turmeric
  • ½ teaspoon ground black pepper
  • Dash of chilli (optional)
  • 1-tablespoon olive or unroasted sesame oil
  • 100 gr. thinly sliced mushrooms button (2 cups chopped)
  • 1 cup finely chopped yellow zucchini or squash
  • ½ cup finely chopped red capsicum
  • ½ cup chopped shallots
  • Himalayan salt or miso to taste
  • 6-8 lettuce leaves

Method

1. Heat skillet add the oil and sauté the ginger and garlic for a few minutes to flavour the oil.
2. Add the corn and sauté another minute or two.

Bl Bean curry cups 3

3. Then toss the tempeh and tofu with tamari and add to the garlic mixture. Sauté another minute or two.
4. Add the spices and coat well. Cover and cook, about 10-20 minutes, adding a few tablespoons of water as needed so that the spices don’t catch on the bottom of the pan. You can prepare this a day ahead. Gets tastier.

Black bean curry cups 4

5. In a separate pan, lightly sauté the other vegetables for a few minutes, adding the shallots at the end. Toss both mixtures together.

Bl Bean curry cups 5

6. Spoon the mixture into each lettuce cup or whatever you desire, serve while warm or cool and watch them disappear!

Bl bean curry cups 6

Steamed Ginger Tofu – Meatless Mondays

Keeping Naturally Cool in the Summer

Eat more cooling food in the summer to balance the heat in the body.

Balance this heat with a naturally cooling diet and lifestyle that keeps us cool and hydrated.

Since ancient times, traditional Chinese medicine practitioners have used the warming and cooling nature of foods to balance the body’s yin and yang. When you eat cooling foods, they are adding cooling effects to your body and eating warm foods will add warming effects to your body.

Steamed Tofu and Ginger

Tofu is very cooling, make sure you steam or lightly fry tofu in some olive oil to warm it up.

Serves: 2-3

Ingredients

  • 325 gram packet of silken tofu
  • 1 tablespoon mirin
  • 1 Tablespoons water
  • 1 tablespoon gluten free soy sauce or tamari
  • 1-teaspoon rice syrup
  • 1 tablespoon ginger julienne
  • 4 tablespoons spring onion julienne
  • 1 tablespoon unroasted sesame oil
  • 1 teaspoon roasted sesame oil
  • 1 pinch of Japanese Togarashi chilli pepper pepper and Himalayan or sea salt

Tofu ingredients 1

Method

  • Remove the tofu gently from its packet. Put the tofu on a plate that will fit inside the steamer. Then put the tofu and plate in the steamer.

tofu cut 2

  • Place the steamer over a wok of boiling water or other saucepan.
  • Cut the tofu on the plate, widthways into eight equal slices. Mix the mirin water, soy sauce, rice syrup and half the ginger together. Pour over the tofu.

Tofu ginger 3

  • Cover and steam over boiling water 6-8 minutes.
  • Remove the steamer from the heat and uncover.

Tofu steam 4

  • Top with spring onion and remaining ginger
  • Heat oil in small frying pan until moderately hot, and then carefully pour over the tofu to release flavours and top with spring onions, remaining ginger, chilli pepper and salt just before serving.

Tofu finish 5

Vegan Truffles – Meatless Monday

In December 1973, Alice Medrich began selling her chocolate truffles out of Pig-by-the-Tail, in California. After quickly running out of her first small batch, she was asked to deliver 25 dozen every day. This was the start of an American craze for chocolate truffles!
Can’t help myself! Love to make treats to eat with kids!

Holidays are all about treats to share.

Enjoy these chocolate vegan truffles as they are easy to make and fun to eat.

truff

Ingredients

  • 1 cup raw pecans, almonds or cashews (activated)
  • 1 cup raw walnuts lightly toasted
  • 1 Tablespoon cacao powder or unsweetened cocoa powder
  • 1/4 tsp. salt
  • 1/2 teaspoon ground cinnamon
  • Dash of chilli powder (optional)
  • 1 teaspoon vanilla
  • 10 medjool dates, pitted (if dried out, soak in warm water for 10 minutes then drain)

Topping Ingredients

  • 1 1/4 cups dairy free dark chocolate (real chocolate bar, not chips), roughly chopped
  • 1-teaspoon coconut oil
  • 1/4 cup cacao nibs, Goji berries, sesame seeds, coconut dipped in beetroot juice, crushed nuts, strawberries and/or salt for topping
  • Kids can:
  • Find the ingredients
  • Take out the measuring spoons and cups
  • Measure out the dry ingredients
  • Put the nuts in the food processor and push the on button
  • Help to remove them
  • Put the dates in the food processor and push the on button
  • Add in the cacao (and with help) ½ of the nut meal and push the on button as required
  • Help to roll into balls
  • Put paper on tray and put the balls on and into the freezer
  • Help to sprinkle the decoration onto the balls or strawberries after an adult dips them in the chocolate

Method

Place nuts in a food processor or high speed blender and process until it reaches the consistency of a meal. Remove and set aside in a dish. Next, place pitted dates in the food processor and process until small bits remain and/or it forms into a ball.
Then add in the cacao powder and 1/2 of the nut meal and pulse. Continue pulsing and adding more of the nut meal a little at a time until loose dough is formed. You may not need to use all of the nuts, which is fine because you can use any leftovers for topping the truffles.
Once you have a mixture that’s easy to form into balls, scoop out 1 Tablespoon and form into balls. (If they aren’t quite forming, hold in your palm and let the heat of your hand warm them, then gently shape into a ball.) Set on tray and place in freezer to chill – you should have about 12 truffles.

Truffles b4 dipping

In the meantime melt chocolate in a double boiler. Be careful not to overheat. Once melted, stir in coconut oil to help the chocolate thin and ease the dipping process.
Remove truffles from freezer and, one at a time; dip them into the melted chocolate. With a fork or skewer. Remove them and tap away excess chocolate.
If there is leftover chocolate, dip the tips of strawberries into the chocolate.
Transfer onto parchment paper or oiled tray and top with coconut dipped in beet juice, chopped goji berries, sea salt, sesame seeds, crushed nuts, or cacao nibs.

Truffles sesame 1

Repeat until all truffles and strawberries are dipped or there is no more chocolate left!
Let set at room temperature. If there are any leftovers store in an airtight container in fridge or wrap them up and give them as gifts.

truffles sesame 2

For longer storage freeze.

Grilled Shish Kabob – Meatless Monday

GF, DF, EF
Vegan, Vegetarian

After almost melting in the heat on Wednesday, I could only think of grilling something simple and easy to prepare and eat! Kabobs came to mind!

Why is it that threading and eating food on a stick makes it more appealing?

Fruit and Vegetable Kabobs.

Try this healthy and delicious holiday way to serve fruits and vegetables. So simple that even the kids can make!

KIDS CAN

  • Get out the ingredients
  • Soak the skewers
  • Remove the mushrooms stalks
  • Wash the vegetables and fruits
  • Help cut some of the veg and fruit
  • Put the ingredients in a bowl for the marinade
  • Whisk the marinade
  • Thread the skewers
  • Put the skewers in the baking dish (if using)

Ingredients

Skewers

6 bamboo skewers, soaked in water for 20-30 minutes before using

175 gr. packets firm tofu
2-3 small yellow squash cut into quarters or eighths
Cherry tomatoes
1 small red or yellow onion cut into wedges
1 mango cut into 2.5 cm. pieces
Strawberries cut in half
Other seasonal fruit
3-4 mushrooms cut into quarters, stems removed

Sweet Marinade

2 tablespoons Tamari soy sauce
3 tablespoons coconut or maple syrup or rice honey
3 cloves crushed garlic
5-cm. pieces finely grated ginger
3-4 tablespoons lemon or limejuice
2 tablespoons olive or coconut oil

Method

1. Place all the ingredients in a bowl. Season with black pepper, and then whisk to combine all the ingredients together.

FB Kabobs marinating veg

Cut each block of tofu into 12 equal cubes. Soak the tofu in the marinade, along with the rest of the fruit and vegetables.
You can prepare the marinade and soak the ingredients the night or day before.

2. Remove bamboo skewers from water and drain. Alternating, thread each pieces of vegetable with fruit in any pattern that you like spreading the different colours and shapes to create a contrast.

FB kabobs b4 baking

3. Preheat a barbecue or grill to 200 C. Cook skewers for 10-15 minutes or until tofu is browned and vegetables are tender.

FB Kabobs baked

4. Drizzle the marinade over the skewers and serve along with rice or noodles and fresh mint.

FB KABOBS finished

Products I like to use

 

 

Spiral_Coco_CoconutSyrup

 

Sesame Tahini Chocolate Surprise – Meatless Monday

Vegan, Vegetarian, GF, DF, EF

This homemade frozen sesame chocolate dessert, is packed full of healthy fats from sesame seeds and coconut, and healthy sweeteners from maple or coconut syrup. Substitute other nut butter, like almond or hazelnut, for variety and adjust sweetener to your taste. They won’t last long!

Sesame Tahini Frozen Dessert

Ingredients

Bottom Layer

  • 2 tablespoons coconut oil
  • ¼ cup unroasted tahini or other nut butter
  • ¼ cup cacao powder
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons maple or coconut syrup to taste

Sesame Tahini Frozen dessert

Top Layer

  • 2 tablespoons coconut oil
  • ½ cup unroasted tahini or almond butter
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons maple or coconut syrup

Method

For the bottom layer, combine all the ingredients in a bowl and mix till very smooth.
Put 8-10 mini paper baking cups in a muffin tin. Spoon some of the mixture into the paper cups till half full. Put on a tray or other flat surface and place in the freezer until almost solid, about 30 minutes.

For the top layer, combine all the ingredients in a bowl and mix until smooth. Remove the muffin tin from the freezer and fill each of the cups to the top with the top layer mixture.
Return to the freezer until it becomes firm. (at least 30 minutes). Remove, decorate with coconut chips and serve immediately.
Or you can keep these in the freezer up to 3-4 months and decorate just before serving.

Top decoration

  • Spiral Organic coconut chips as needed
  • Leftover blueberry juice
  • I cooked some frozen organic blueberries 2-3 minutes and the juice came out of the berries. I then removed from the heat and tossed some of the coconut chips into the juice to colour and left some plain

Sesame Tahini Frozen dessert

Once you remove them from the freezer they will begin to melt quickly. So be ready to devour them immediately!
Adapted from Dr. Hyman’s Double Peanut Butter Chocolate Cups 

Products I like to use

Vegan Buckwheat Crepes – Meatless Mondays

Vegan, Vegetarian, GF, DF

Butternut Squash and Zucchini filling

Ingredients

  • 1 cup finely chopped butternut squash or carrots
  • ½ cup thinly sliced zucchini , broccoli or other seasonal vegetable
  • 2 tablespoons olive oil
  • Himalayan or sea salt to taste
  • ½ cup chopped onion or spring onion
  • 1 tablespoon chopped garlic
  • 2 cups cooked white beans (I use Organic canned Spiral Cannellini beans)
  • 1/4 cup finely chopped basil or coriander or other seasonal herbs
  • 1 teaspoon salt or miso to taste

Method

Preheat the oven to 175 C / 350 F. Put the squash in a bowl with 1 tablespoon of the olive oil. Toss well to coat, sprinkle with salt then transfer to baking sheet. Roast the squash or carrots until tender, 20-30 minutes or steam till soft.

Heat the remaining tablespoon of olive oil in a pan over medium-low heat. Add the onion and saute until caramelized, 8-10 minutes. Add garlic and other vegetables and saute until their liquid has evaporated, 8 – 10 minutes. Stir in the herbs, beans, salt, and squash or carrots and cook for about 1- 2 minutes. If using miso dissolve in a teaspoon of water and add after removing from cooking.

To serve,
Put 1 crepe in the centre of a plate, spoon part of the vegetable mixture onto one side of the crepe, and fold the other side over the filling. Repeat with the remaining crepes and filling. Serve with a dollop of Cashew Cheese and more fermented vegetables !

Crepes

Ingredients

  • 1 cup buckwheat flour
  • 1/2 cup brown rice flour
  • 2 tablespoons arrowroot or sago powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine grain Himalayan or sea salt
  • 1.5 – 2 cups plant based milk
  • 2 tablespoons ground flax or chia seeds mixed into a few tablespoons water
  • ¼ cup applesauce
  • olive oil as needed

Method

Place dry ingredients into a large bowl.
In a medium bowl, whisk together the plant milk or water and ground flax or chia seeds. Set aside for 5-10 minutes.
Pour this and the flax or chia combination onto the dry ingredients and whisk the batter until no clumps remain. (adjust liquid content as needed)

Heat skillet and then lightly oil it. Scoop a heaping 1/2 cup of batter onto the preheated skillet and quickly spread the batter out into a circle. Cook until the edge looks deeper in color and more firm.
Flip and cook for another couple of minutes until golden. Adjust heat as needed. Repeat for the other crepes.

Spoon filling onto crepe. Toss some fermented vegetables on top.

Fold the crepe over and serve with Cashew Cheese.

Tips:

I tried subbing the rice flour for oat flour and the crepes stuck to the pan, so I would advise against that substitution.
If at any time your batter is too thick or if you want thinner pancakes, simply thin it out with a splash or two of plant based milk.
Will keep in the fridge for one week covered. You may have to add some water or plant based milk to thin it out as it gets thicker as it ages.
Best to store it in a glass or stainless steel or ceramic bowl. It will last longer. If you are unsure if it still is OK, smell it!

Lentil Tofu Pie – Meatless Mondays

DF, Vegan, Vegetarian

What’s New and Beneficial About Tofu?

Even though soy foods in general are associated with decreased risk of cancer in several countries, a comprehensive analysis of 28 previously published studies on Chinese adults has now shown that intake of soy foods in the form of tofu (and soy miso) does a better job of reducing risk of at least one cancer type (stomach cancer) than intake than soy in general.

This is an easy way to bake a pie without all the fuss of trying to make the perfect pie shell.

Ingredients

Filling

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 3 cloves chopped garlic
  • 1 Tablespoon chopped ginger
  • 325 gr. silken mashed organic tofu
  • 1 teaspoon turmeric
  • black pepper
  • 1cup chopped zucchini
  • ¾ cup cooked brown lentils*
  • 1 teaspoon miso
  • salt

Base

  • 1 ½ cups spelt flour
  • ½ teaspoon salt
  • ¾ cup oil mixed with ¾ cups water (as needed)

Method

1. Heat skillet add oil and saute the onions till transparent. Then add the garlic and ginger and cook another 2-3 minutes. Drain, mash and add the tofu and cook without a cover 10 minutes or until almost dry.

2. Meanwhile prepare the dough. Put flour and salt in a bowl. Mix together the water and oil and pour into the flour mixture. Mix together until a soft dough forms. Set aside to rest covered.

3. Add the turmeric and pepper and zucchini Stir and cook covered a few minutes. Remove cover add cooked lentils . Stir. When the zucchini is cooked, remove from the heat and dissolve the miso in a few teaspoons water and stir into mixture. Taste and adjust seasoning. Cool the filling.

4. Preheat the oven to 190C/ 350 F.
Unlike dried beans, lentils do not require soaking. Rinse away any dirt from the lentils and discard any damaged lentils or foreign material. To cook from scratch, place the lentils into a pot and add 2 cups of water for every cup of lentils.
Bring to a boil, reduce the heat, and simmer to desired tenderness, typically about 15 to 20 minutes. One cup of dried lentils will yield 2-2 ½ cups of cooked lentils.
4. Roll out the dough to a thin large circle on the oiled baking tray if you like. Otherwise sprinkle down some arrowroot flour and roll out on that. Spoon filling in the centre and fold in the sides and pinch. It should look a bit rough. Transfer to baking tray if you rolled it out onto arrowroot flour.

5. Bake 20-25 minutes or until the crust seems firm and cooked. I spread some of the Green Sauce from last week’s Meatless Monday post - Chickpea and Sweet Potato Vegan Burgers -  on top before serving and it just melted down into the pie. Yum!

Chickpea and Sweet Potato Vegan Burgers – Meatless Mondays

Vegetarian, Vegan, GF (except for bread)
Yield: 5 big ones or 6 smaller ones

Vegan Burger Patties

Ingredients

420 gr. spiral canned organic chickpeas
400 grams peeled and sliced sweet potatoes (save peels)*
2 teaspoons sea salt
2 Tablespoons chickpea flour (can use coconut or rice instead)
1 cup ground nuts or seeds
1 egg or optional egg replacement**
2 teaspoons middle eastern blend spice mix
1 teaspoon dried oregano or 1 tablespoons fresh
Quinoa flakes, coconut or arrowroot flour for dusting
Spiral Muffuletta Tapenade
Oil for frying
Lettuce, tomatoes, fermented vegetables burger buns

**Optional Egg Replacement (see above)

1 Tablespoon flax seeds plus 3 -5 Tablespoons water replaces one egg.
Finely grind 3 Tablespoons whole flaxseeds in a blender or coffee grinder, or use 7 tablespoons pre-ground flaxseeds.
Transfer to a bowl and beat in 5 tablespoons of water using a whisk or fork.
It will become very gooey and gelatinous, much like an egg white.

*Pre heat oven to 190 C. Toss peels with a little oil and salt and bake 5-7 minutes for sweet potato chips

Method

1. Drain chickpeas and reserve soaking water.
2. Cut up sweet potatoes and steam till tender. (15-20 minutes)

3. Put all ingredients into a processor except the muffuletta and oil for frying and process a little but leave the mixture chunky.
4. Place in a bowl and refrigerate or just set aside 1 hour or longer. (best overnight)

Filling and shaping
1. Drain muffuletta and reserve oil for cooking vegetables in. (very flavourful)
2. When ready to make the patties remove from fridge. Measure out ½ cup and flatten into pancake shape. Put a 1/2 teaspoon of filling in the centre.

Bring up the sides of the patties till the filling is enclosed and not visible. Shape into burgers. Put coconut flour on your hands if the patties start to stick to your hands,
3. Press the patties into quinoa flakes or coconut flour. Refrigerate till ready to cook.
4. Heat oil and place patties into the pan making sure that both sides are lightly coated with flour. Cook on one side 3-4 minutes, then turn and cook on the other side till lightly brown.

The Greenest Sauce

If you leave this on the thicker side, it’s a great dip. Or, thin it and pour onto salad for dressing or onto the patties

Ingredients

Makes about 1 cup
1-2 cloves garlic, peeled or 1 teaspoon grated ginger
1 teaspoon salt or 1-2 teaspoons kome miso to taste
½ cup basil or coriander
1/4 cup fresh mint leaves
1- 1/1/2 cups flat-leaf parsley leaves
1/3-1/2 cup tahini (sesame seed paste)
3 tablespoons (or more) fresh lemon or orange juice
1 tablespoon grated orange rind

Method

1. Cook garlic in a medium saucepan of boiling salted water until slightly softened, about 30 seconds. Using a slotted spoon, transfer garlic to a bowl of ice water; let cool. (another option is pressing the garlic in a little salt on a paper bag till the bag is moist)
2. Optional Step: If you like return water in saucepan to a boil. Cook greens just until wilted, about 15 seconds; drain. Transfer watercress and herbs to ice water; let cool.
3. Drain herbs, and garlic and squeeze between paper towels to remove as much moisture as possible; coarsely chop.
4. If not blanching herbs, just purée herbs, garlic, tahini, lemon juice, salt or miso and ¾ cup water in a blender until smooth, thinning with more water as needed to reach desired consistency; taste and adjust seasoning if desired.

Putting it all together
Spread green sauce on top and bottom of bun. Place burger on top and cover with lettuce, green sauce, tomatoes, fermented vegetables or anything else you desire.

Favorite Products

   

 

Breakfast, Lunch or Dinner Veggie Muffins – Meatless Mondays

Vegetarian, GF

Finished muffins

Loaded with green vegetables sweet potato, or pumpkin and lots of spices these muffins are perfect for anytime of the day or evening. You can prepare the sweet potato a day before and make some extra to spread on bread. To save time you can bake it in a baking tray and cut it up to any size you wish. This recipe makes a big batch, enough for 12 muffins which you can freeze for later.

  • 100 grams mashed firm tofu
  • 1 Tablespoon olive oil

Dry Ingredients

  • 1 cup brown rice flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 1 teaspoon dill seeds
  • 1/2 teaspoon black pepper.
  • 1 teaspoon baking soda.
  • 1 cup finely chopped bok choy
  • 3 tablespoons finely chopped coriander

* If you are not GF, you can substitute 1 3/4 cups spelt flour for the flours listed above

Wet Ingredients

  • 3/ 700 gr eggs
  • 125 ml extra virgin olive or coconut oil
  • 1/2 cup apple sauce or yoghurt
  • 1/2 cup sweet potato or pumpkin puree.
  • tamari to taste
  • 1-2 teaspoons miso
  • Preheat your oven to 200°C/400°F/Gas Mark 6 for at least 20 minutes before baking (a hot oven will help the muffin to rise). Line a 10 or 12 -hole muffin tray with muffin liners or just oil and set aside.

E. Muffin Tofu mix

Optional Egg Replacement (see above)

  • 1 Tablespoon flax seeds plus 3 -5 Tablespoons water replaces one egg.
  • Finely grind 3 Tablespoons whole flaxseeds in a blender or coffee grinder, or use 7 tablespoons pre-ground flaxseeds.
  • Transfer to a bowl and beat in 5 tablespoons of water using a whisk or fork.
  • It will become very gooey and gelatinous, much like an egg white.

Heat a frying pan, add oil and saute the tofu. Cook stirring to dry it out adding the tamari to taste. Steam sweet potato till soft.

Emuffin sweet pot steam

Blend the wet ingredients (except for the tofu.)

E.Muffin batter

Make a well in the centre of the dry ingredients and pour the wet mixture into the dry. Fold together until just combined (over mixing will result in a dense and chewy muffin).

E muffin dry ingredients

Fill each muffin form half full and cover with a 1/2 teaspoon of tofu then cover the tofu with the rest of the muffin mix.

EMuffins baked

Reduce the temperature to 180ºC/350ºF/Gas Mark 4 and bake in the centre of the oven for 25 minutes or until a skewer inserted into the muffin comes out clean.

E. Muffins cooling

Allow to cool for 10 minutes then transfer to a cooling rack. Serve with hummus or your favourite spread and salad.