- Muffin ingredients
- 1 1⁄2 C flour
- 3⁄4 C sugar
- 2 tsp baking powder
- 1⁄2 tsp salt
- 2⁄3 C vegan milk (soy, rice, almond, etc.)
- 1⁄3 C oil
- 1 C fresh blueberries
- Crumb topping
- 1⁄2 C brown sugar
- 1⁄3 C flour
- 1⁄4 C margarine
- 1 1⁄2 tsp cinnamon
Preheat oven to 400° F. Grease muffin cups or line with muffin liners.
Mix the flour, sugar, baking powder, and salt in a bowl. Combine the oil and plant-based milk in a second bowl; then stir into dry mixture. Fold in blueberries.
Mix all the topping ingredients with a fork. Fill muffin cups right to the top with batter, and sprinkle with crumb topping mixture.
Bake for 20 to 25 minutes, or until done.
- 1 medium onion, chopped
- 2 tsp diced garlic
- 2–3 T oil
- 1 package extra-firm regular tofu, crumbled
- 2 15-oz jars salsa (use a bit less than 4 C of your favorite brand)
- 1 16-oz bag tortilla chips
Sauté the onion and garlic in oil until tender; then add the tofu and salsa. When the mixture begins to bubble, turn off heat and add the chips, using a spatula to mix well.
- 1 lb firm or extra-firm regular tofu, crumbled
- 2 T vegan margarine or vegetable oil
- 1⁄2 C nutritional yeast
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp parsley flakes
- 1⁄2 tsp turmeric
- salt & pepper, to taste
In a large frying pan, sauté crumbled tofu in margarine for 2 to 3 minutes. Add remaining ingredients; mix well. Cook over medium heat for 5 to 10 minutes, stirring often.
Variations: Add sautéed vegetables (onions, mushrooms, peppers, etc.) and/or top with melted vegan cheese. For breakfast burritos, wrap scramble in tortillas and serve with salsa.