Ingredients
Scale
- 1 cup firm tofu (drained and crumbled)
- 1/4 cup unsweetened plant milk (such as almond or oat milk)
- 1/4 cup nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black salt (kala namak for egg flavor)
- 1/2 cup red bell pepper (diced)
- 1/2 cup spinach (chopped)
- 1/4 cup green onion (sliced)
- salt and pepper (to taste)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or silicone mold with a little olive oil.
- In a mixing bowl, combine the crumbled tofu, plant milk, nutritional yeast, olive oil, turmeric powder, garlic powder, onion powder, and black salt. Whisk until smooth and well combined.
- Fold in the diced red bell pepper, chopped spinach, and sliced green onion. Season with salt and pepper to taste.
- Pour the tofu mixture evenly into the prepared muffin tin or silicone mold, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the bites are firm and slightly golden on top.
- Remove from the oven and let cool for a few minutes before gently popping the bites out of the mold.
- Serve warm or allow to cool completely before storing in an airtight container in the fridge for up to 5 days.