Tofu Muffins with Sweet Corn and Sun-Dried Tomatoes
yields six muffins, inspired by The Vegan Slow Cooker
15 oz firm tofu, drained
3/4 cup unsweetened soy (or almond) milk
1/4 cup drained oil-packed julienned sun-dried tomatoes
1/4 cup frozen sweet corn kernels
1/2 cup chickpea flour
1/4 cup cornmeal
2 TBSP nutritional yeast
1 tsp baking powder
1/2 tsp fine sea or kosher salt
1/2 tsp garlic powder
oil, for greasing
Heat oven to 400. Generously oil a non-stick six-muffin tin.
Crumble tofu into a food processor. Add milk and process until smooth. Add sun-dried tomatoes and process until well chopped. Add corn kernels and pulse briefly to incorporate.
In a mixing bowl, combine chickpea flour, cornmeal, nutritional yeast, baking powder, salt, and garlic powder. Add tofu mixture and stir until thoroughly combined. (Do not taste-test the batter—raw chickpea batter is foul.) Distribute evenly among the six muffin molds (it will fill them each generously). Bake 30-32 minutes, until a tester comes out mostly clean—moist crumbs are okay, wet batter isn't—and the tops are puffed and golden.
Let cool 10 minutes in the pan on a wire rack. Run a knife or spatula firmly around the edges of the muffins to unmold. Let cool completely; chill until ready to eat.