Ingredients
- 420g Naked/Smoked Tofoo (1.5 packs)
- ½ cup Soy Milk
- 1 tsp Turmeric
- 1 tbsp Olive Oil
- 2 Spring Onions (chopped)
- 4 tbsp Sweetcorn
- ½ Courgette (sliced)
- 2 Garlic Cloves (crushed)
- 8 Cherry Tomatoes (halved)
- 200g Spinach (wilted and chopped)
- 2 tbsp Basil Pesto
- Salt and pepper to taste
- Cherry Tomatoes/Fresh Fruits to serve
Get started
- Preheat the oven to 180°C.
- Dice the Tofoo.
- Place the Tofoo, soy milk and turmeric in a food processor and blend until smooth.
- Heat the oil in a frying pan and lightly fry the courgette. Add the sweetcorn, garlic and onions and cook for a further 3 minutes.
- Stir in the cherry tomatoes and spinach and cook for another minute.
- Mix the Tofoo mixture with the pesto, salt and pepper and vegetables.
- Distribute the mixture among 10 holes of a lined muffin tin.
- Bake for 20-30 mins until slightly puffed and browned.
