This delightful recipe is gluten free, nut free, and oil-free!
1 small onion, chopped
3 cups broccoli, chopped
¼ cup water
1-pound firm tofu
1 tablespoon cornstarch
¼ cup nutritional yeast flakes
½ teaspoon turmeric
½ teaspoon onion powder
½ teaspoon garlic powder
¾ teaspoon Himalayan pink or salt of choice
½ teaspoon kala namak (black salt), optional
½ teaspoon aluminum-free baking powder
2 tablespoons plant-based milk
Preheat oven to 350 degrees F. or 177 degrees C.
Add onions and broccoli to a pan and sauté in water until soft.
Place remainder of ingredients in a food processor or high speed blender and blend until smooth.
In a bowl combine tofu mixture and vegetables.
Fill oiled muffin tin or silicone cupcake mold to the top with the mixture.
Bake for 25 to 27 minutes.
Remove from oven and let sit for 5 minutes before removing for tins.
The above recipe is taking from Wildwood’s amazing and new cookbook, Plant-Based Made Simple by Carin Lynch. You will want to add this one to your collection. To order, contact Wildwood Natural Food Market at email@example.com or Tel: (706) 820-1252 or https://www.amazon.com/Plant-Based-Simple-Cookbook-Carin-Lynch/dp/0578745593