Vegan Egg Muffins

Preheat oven to 350°F (175°C). Line or spray 6 muffin tins.

Over high heat, drizzle a pan with a little oil (or [water] for oil-free). Fry the cloves (3 garlic) until browned. Add in the broccoli (1 cup), bell pepper (1 red), and corn (0.5 cup). Season with [salt] and [pepper] and fry for around minute (1). Add in the scallions (2) and fry for another seconds (30). Remove from the heat. Start 1m timer

Into a food processor, puree the medium firm tofu (1 package). Add in the chickpea flour (2 tbsp), nutritional yeast (3 tbsp), tahini (2 tsp), miso paste (1 tbsp), turmeric (0.25 tsp), onion powder (0.5 tsp), salt (0.75 tsp), pepper (0.5 tsp) and black salt (0.25 tsp). Puree until combined.

In a large bowl combine the tofu mixture with the vegetables and stir. Transfer into the 6 muffin tins.

Place into the oven and bake for [25-35 minutes], rotating the muffin tin tray at minutes (15). The tops should be lightly browned. Insert a toothpick to check doneness in the middle (it should come out clean). Start 30m timer

Allow it to cool on a cooling rack for at least minutes (10). Remove from the muffin tin and enjoy! Start 10m timer