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Flourless savoury vegetable muffins


Preparation time: 45 minutes, including baking time

  1. Place the tofu, chickpeas, egg white powder, yeast flakes and curry powder together with the soya milk in a tall container
  2. .
  3. Blend everything into a homogeneous mass using a hand blender.
  4. Cut the onion and garlic into small pieces.
  5. Heat some coconut oil in a pan and add the onion and garlic.
  6. Wash the remaining vegetables thoroughly and cut them into small pieces.
  7. Add the vegetables to the pan and simmer for 7-10 minutes.
  8. Now you can flavour the braised vegetables with the spices and add herbs if necessary.
  9. The vegetable mixture is now mixed with the tofu and chickpea mixture and then filled into 8 muffin moulds.
  10. Bake in a preheated oven at 180°C for approx. 15-20 minutes.
  11. Take out of the oven, leave to cool and enjoy.

nutri+ wishes you bon appétit!


250 gTofu, natural
250 gChickpeas
1 tbspyeast flakes
250 mlSoy milk
50 g3K protein powder, Neutral
1Clove of garlic
200 gZucchini
100 gPeppers
50 gleek
50 gChampignons
50 gMöhren
somethingSalt/pepper/curry powder
1 tspcoconut oil