Makes
12 muffins
½
cucumber, peeled and diced
2
tablespoons soy margarine
4
ounces Oriental-style baked tofu, diced
¼
cup unsweetened applesauce
½
red pepper, seeded and diced
¼
teaspoon salt
½
cup cooked shelled edamame
½
cup granulated sugar
¼
cup wasabi-seasoned peas
1
cup all-purpose flour
¼
cup soy nuts
½
tablespoon baking powder
½
teaspoon vanilla extract
¼
cup soymilk
1
cup fresh blueberries
½
tablespoon minced fresh ginger, or more to taste
½
tablespoon toasted sesame seeds
Tamari
Oriental-style salad dressing to taste
- Preheat oven to 350° F. Line ⅓-cup muffin cups with paper liners, or spray with cooking spray.
- Squeeze diced cucumber to remove excess moisture. Mix cucumber, soy margarine, and next 13 ingredients together in mixing bowl. Spoon equally into muffin cups; sprinkle with ginger and sesame seeds.
- Bake 35 minutes, or until tops are firm. Cool slightly on rack, drizzle with desired amount of dressing, and serve.
