Savory Vegetable Muffins (Breakfast)

Heat the oil in a skillet, add the chopped veggies and spices, and saute about 5 minutes until the liquid evaporates. 2. Preheat the oven to 360 degrees F (180 degrees C); process the silken tofu, chickpea flour, and baking powder in a food processor. 3. Add 2-3 tablespoons of dairy-free milk and blend until smooth but thick, optionally stirring in nutritional yeast. 4. Combine the tofu mixture and veggie mixture in a bowl and rest 10 minutes. 5. Grease a muffin tin, fill with the mixture, and bake about 30 minutes until golden brown on top. 6. Cool at least 15 minutes before removing from the mold.