Vegan Asian Blueberry-Vegetable Muffins

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

1. Preheat oven to 350° F. Line ⅓-cup muffin cups with paper liners, or spray with cooking spray.
2. 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.
3. Bake 35 minutes, or until tops are firm. Cool slightly on rack, drizzle with desired amount of dressing, and serve.