Tofu Veg-Muffins

Top o’ the morning to you! Reminiscent of an egg-and-muffin-based fast-food favorite, this hearty combo will make the perfect start to your day.

For weekend entertaining, this recipe makes a great Sunday brunch entrée too. Have a wonderful day!

Tofu Veg-Muffins

Makes 3 (large) or 6 (smaller) servings

½ medium onion, diced

¼ cup spring or filtered water, plus more as needed

1½ teaspoons reduced-sodium tamari

½ teaspoon dried oregano

¼ teaspoon chili powder

¼ teaspoon ground turmeric

8 cups lightly packed baby spinach, washed and dried

1 block (14 to16 ounces) firm regular tofu, well drained

1 teaspoon extra-virgin olive oil

1⁄3 cup shredded vegan cheese, melting variety (optional)

3 (vegan) English muffins, halved

1 tablespoon vegan margarine (optional, see note)

6 cherry tomatoes, halved (optional)

Preheat the oven to 400 degrees F. Line a medium, rimmed baking pan with unbleached parchment paper.

Put the onion, water and 1 teaspoon of the tamari in a large, non-stick skillet. Cover and cook over medium-low heat for 3 minutes.

Meanwhile, to prepare the spice mixture, put the oregano, chili powder, and turmeric in a small bowl and stir with a small whisk or fork to combine. Add half of the spice mixture to the onion, cover and cook for 5 minutes more, stirring frequently. Add a bit more water, as needed, if the pan becomes dry.

Next, add the spinach, cover and cook 5 minutes, stirring occasionally. While the spinach cooks, put the tofu, olive oil, 1⁄2 teaspoon tamari and remaining spice mixture in a medium-sized bowl and mash with a potato masher or large fork until crumbly. Add the mashed tofu to the onion/spinach mixture. Cover and cook 5 minutes, stirring frequently.

At this point, you can add the vegan cheese (optional) and cook 3 to 5 minutes, or until the “cheese” is melted and tofu is slightly golden and heated through.