Savory Tofu, Bean & Tomato Cake
→ yields 9-12 pieces
→ for anyone who this with a muffin tin - let me know how it goes!
2 cups spelt flour (240g)
2 tsp baking powder
1 tsp garlic powder
1 ⅓ tsp salt
½ tsp black pepper
1 tsp dried herbs
⅓ cup vegan butter, melted (80ml)
1 cup + 3 tbsp non dairy milk (250ml + 3 tbsp)
juice of ½ lemon
¼ cup nutritional yeast (10g)
3 tbsp sunflower seeds
2 handfuls of cherry tomatoes, cut in half
½ cup beans (120g)
1 onion, diced
200g smoked tofu, cut into cubes (7 oz)