¼ teaspoon black salt (kala namak - optional for eggy taste)
1 tablespoon freshly chopped chives
Preheat oven to 375°F. Lightly press tofu to drain excess water and
set aside. Grease a 12-cup muffin container and set aside.
Heat the oil in a pan over medium high heat. Stir in the mushrooms, garlic,
onions, sun-dried tomato, and spinach. Season lightly with salt and pepper
to taste. Allow to cook until the onions are translucent, about 5 to 8
minutes. Remove from heat and set aside.
In a high-powered blender, add the tofu, almond milk, nutritional yeast,
sea salt, kala namak, black pepper, turmeric, and baking powder. Blend on
high until completely smooth.
With a wooden spoon, stir in blender mixture to the sautéed vegetables
and add the chives.
Spoon out the mixture into 12 greased muffin cups and bake for 35 minutes
until a toothpick comes out mostly clean. After removing from oven wait 5
minutes and then loosen edges with a knife and remove onto a wire rack.