Tofu Muffins

Ingredients

• 250 g spelt whole‑grain flour
• 200 g wheat flour
• 0.5 cube yeast (ca. 21 g)
• 1 tbsp sugar
• Salt
• vegetable oil (for the baking tin)
• 250 g smoked tofu
• 2 tbsp Soy sauce
• 1 red bell pepper
• 1 onion
• 1 Garlic clove
• 1 tbsp Sesame oil
• 1 tbsp Cornstarch
• 2 tbsp soy cream
• pepper (ground)

Instructions

1. 1.

   Combine both flours in a bowl and form a well in the center. Break in the yeast, mix with sugar and 350 ml lukewarm water, stirring in a little flour. Cover and let rise for about 30 minutes in a warm, draft‑free spot. Add 1 tsp salt and knead into a smooth dough; add more water or flour if needed. Cover and refrigerate overnight.

2. 2.

   Preheat the oven to 180 °C fan. Oil the wells of a muffin tin.

3. 3.

   Knead the dough again, roll into a log, cut into 12 pieces, shape into balls, and place in the wells.

4. 4.

   For the filling, crumble the tofu and mix with soy sauce; let sit. Wash, halve, deseed, and dice the bell pepper. Peel and cube the onion and garlic. In a bowl combine the vegetables, tofu, oil, cornstarch, and soy cream; season with salt and pepper.

5. 5.

   Press a small well into each muffin and fill with the mixture. Bake in the oven for about 35 minutes until golden brown.