Mexican Breakfast Muffins

Mexican Tofu Scramble
• 1 package tofu (extra firm)
• 1/3 piece onion
• 2 pieces sundried tomato (diced)
• 2 pieces serrano pepper
• 1/2 cup sliced shiitake mushroom (optional)
• Pinch of salt
• 1 Tbsp oil

Muffins - Dry Ingredients
• 1 3/4 cup GF flour
• 1 scoop Iron Vegan Sprouted Protein powder - unflavoured
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup sunflower seeds
• 1/2 cup vegan cheese (chopped)
• 3 Tbsp vegan parmesan cheese

Muffins -Wet Ingredients
• 1 1/2 cup Mexican Tofu Scramble
• 1 1/2 cup non-dairy milk
• 1/2 cup extra virgin olive oil
• 3 Tbsp flax meal

Step 1: Mexican Tofu Scramble
1. First, we need to prepare the tofu scramble. In a bowl crumble the tofu. Set aside.
2. In a large skillet, heat the oil over medium heat. Add the onion and a pinch of salt and sautée for 5 minutes. Add the mushrooms (if using), tomato, sliced serrano pepper and sautée for another 5 minutes, until the mushroom is golden brown. Add more oil if needed. **Every time you sautée onions for any recipe, add salt first, which helps to caramelize the onion, the flavour is completely different if you added it last.
3. Add in the crumbled tofu. Stir, salt to taste, remove from the heat and set aside. * Since you're only going to use 1 1/2 cups of this mix you can make tacos or wraps with the left over of the tofu scramble!

Step 2: Muffins Preheat the oven to 180°C.
1. Line your muffin tray.
2. In a large bowl mix the dry ingredients and set aside. In a separate bowl mix the wet ingredients. Then add the wet mixture to the dry ingredients, mix well.
3. Fill the muffin liners about two-thirds full with the mixture. Top with some vegan parmesan cheese (option to add more serrano pepper and sundried tomato). Bake for 25-30 minutes or until a toothpick inserted in the center comes out dry and clean. Let cool and enjoy!!