Grab-and-Go Tofu Scramble Muffins

Ingredients
1 block (14-16 oz / 400-450g) firm or extra-firm tofu, pressed and crumbled
1/4 cup (30g) chickpea flour
1/4 cup (20g) nutritional yeast
1/4 cup (60ml) unsweetened non-dairy milk
2 tbsp (30ml) olive oil or avocado oil
1 tsp (3g) Dijon mustard (optional)
1/2 tsp turmeric (for color and flavor)
1/2 tsp black salt (kala namak, for eggy flavor, optional)
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and black pepper to taste
1 cup mixed finely chopped vegetables (e.g., bell peppers, spinach, onions, mushrooms, broccoli)
Optional: Vegan cheese shreds

Directions

1. Preheat oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin or line with paper liners (greasing silicone liners works best).
2. Prepare the Tofu Mixture: In a large bowl, crumble the pressed tofu into small pieces using your hands or a fork.
3. In a separate small bowl, whisk together the chickpea flour, nutritional yeast, non-dairy milk, olive oil, Dijon mustard (if using), turmeric, black salt (if using), garlic powder, onion powder, salt, and pepper until smooth.
4. Pour the liquid mixture over the crumbled tofu and stir well to combine.
5. Gently fold in the mixed chopped vegetables until evenly distributed. If using vegan cheese shreds, fold them in now.
6. Divide the tofu scramble mixture evenly among the 12 prepared muffin cups, filling each about 3/4 full. Press down gently.
7. Bake for 25-30 minutes, or until the muffins are set, firm to the touch, and lightly golden around the edges.
8. Let the muffins cool in the tin for 5-10 minutes before carefully removing them. They will firm up more as they cool.
9. Serve warm or let cool completely. Store leftovers in an airtight container in the refrigerator for up to 4-5 days. They can be reheated in the microwave or oven.