Rainbow Chard and Tofu Muffins
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Breakfast, Snack
Cuisine: American, Vegan, WFPB
Keyword: tofu chard muffins
Servings: 12
Calories: 135kcal
For the filling:
- 1/4 cup low-sodium vegetable broth for sauteing
- 2 garlic cloves minced
- ½ sweet potato shredded
- 1 cup baby spinach
- 1 stalk chard chopped
- 1/4 cup parsley chopped
For the muffins:
- 1 cup oat flour
- 1 cup rice flour
- 1 tsp cornstarch
- 1 tsp baking powder
- 2 Tbsp ground flax seed
- ½ tsp ground cumin
- 1 tsp salt
- 1 tsp nutmeg
- ½ cup firm tofu
- 7 Tbsp oat cream
- 1 cup oat milk
- 1-2 Tbsp hemp seed
Preheat oven to 400 degrees F
In a large pan over medium heat, saute the garlic and sweet potato with the vegetable broth for about 5 minutes. Mix in the spinach and cook for another 2 minutes, until completely wilted. Set aside to cool fully before moving on to the next step.
In a food processor, pulse all the dry ingredients. Add in tofu, pulse until well mixed.
Transfer the mixture into the large bowl, and add the sauteed vegetables, chopped chard and parsley, and mix well.
Line the muffin tin with paper or silicone liners. Fill in the batter to 2/3. Sprinkle with hemp hearts. Place in the oven and bake for 25 minutes.
Serving: 1muffin | Calories: 135kcal | Carbohydrates: 22g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 240mg | Potassium: 167mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1411IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 1mg