Hey, welcome. Consider following MSV on Twitter and subscribing to the RSS feed, or sign up for email updates right over here.

Portable protein! And they're seriously sunny.

There may be a slight obsession with tofu pie in the MSV house. A frequent dreaming about finding a tofu pie that might make sense to everyone at the brunch table, even quiche-loving omnivores (if you've already found this, please get in touch). A day when the easiest daytime entertaining option is finally open again. But until then, there are these little guys, totally solving savory breakfast on any given weekday. And you don't even have to share.

They're easy, tasty, blissfully tofu-y, shored up with chickpea flour, and studded with sweet corn kernels and flavor-packed sun-dried tomatoes. They're quite soft and moist fresh from the oven, so be sure to let them cool before digging in for the best texture. In fact, you might be happiest if you just treat this strictly as a session of batch cooking and wait until the next morning. They eat great cold or at room temperature.

Tofu Muffins with Sweet Corn and Sun-Dried Tomatoes

Print the recipe

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.