All recipes are deliciously vegan.

Find VRC | on YouTubeFind VRC | on InstagramFind VRC | on FacebookFind VRC | on Twitter

Individual Mediterranean Savoury Muffin Roasts with Olives, Nuts & Marinated Tofu

2 spoon difficulty rating

40 minutes

Serves: 4

Individual Mediterranean Savoury Muffin Roasts with Olives, Nuts & Marinated Tofu

These savoury muffins make a change to the usual offerings. We served these with our Sesame and Marmalade Sprouts, Carrot & Swede Mash (replace squash with swede), Marmite Roast Potatoes as well as the Reduction.

Alternatively, they can be used as a side dish to something else, eg a nut roast or Chestnut Pate en Croute.



  • 200g/7oz plain white flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp chopped mixed nuts, toasted
  • 8 basil leaves, chopped with scissors
  • 40g/1½oz mixed olives, chopped with scissors
  • 6 sundried tomatoes, chopped with scissors
  • 1 pack Cauldron Marinated Tofu Pieces (or 1 pack of Taifun Smoked Tofu, cubed small)
  • 250g/9oz plain vegan yoghurt (add a splash of lemon juice if it tastes too sweet)
  • 3 tbsp olive oil
  • ½ tsp yeast extract
  • 2 tbsp finely ground flax seed (linseed), mixed with 6 tbsp of water in a small bowl
  • Black pepper
  • Pine nuts OR cashew pieces to sprinkle
  • Oil spray or oil to lightly grease the muffin tins


  • Muffin tins - 2x 6 hole or 1 x 12 hole. Preferably good non-stick. Fill 8 or 10 holes with the mixture (feeds 4-5 if a main course, double if a side dish) 
  • Mufffin cases to line the tins if they are old or tend to stick
  • Mixing bowl
  • Measuring spoons
  • Wooden spoon
  • Knife
  • Jug
  • Whisk
  • Chopping board
  • Oiled tablespoon


1. Make the Reduction first and let it simmer gently while you make the Roasts. Then preheat the oven to 200°C/400°FGas Mark 6. Line a muffin tin with 8-10 cases - or just use good quality non-stick deep-hole muffin tins, well-greased.  

2. Mix the flour, baking powder and salt together in a large bowl. Mix in all the other dry ingredients, including the tofu pieces.  

3. In a jug, whisk together the yoghurt, oil, yeast extract and flax seed mix.  

4. Pour the wet mixture over the dry ingredients and gently mix in so everything is evenly incorporated. Do not over mix.  

5. Oil a table spoon and use it to spoon the mixture equally amongst the 10 cases. Squirt one spray of oil into each case to help stop it sticking (grease lightly with oil if you don’t have oil spray).

6. Sprinkle a few pine nuts over each roast then bake them for 15-18 minutes. A skewer inserted into one should come out clean. If they aren't quite cooked, cover with foil and return to the oven for a few more minutes. Make sure the nuts don't burn. Serve hot with the gravy and side vegetables of your choice.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 13 of 13
Vegan 'Steak' & Ale Pie
Full of lovely veg, a nice rich boozy sauce and golden, crispy pastry... what more could you want... well apart...See recipe »
Quick & Healthy Vegan Mac 'n' Cheese
This sauce is really easy to make and sooo cheesy... the main ingredients are potatoes and carrots! There are lots...See recipe »
Vegan Banana Bread & Cashew Cream Icing
This banana bread is very straightforward to make and can be adapted to suit all budgets. For a plain version...See recipe »
Asparagus, Pea & Lemon Risotto (with sage crisps & toasted almonds)
This lovely springtime risotto can be adapted to all levels of taste and ability. Either way it's straightforward but if...See recipe »
Raw 'Oreo' Cheesecake
Have you ever come across someone who does not like cheesecake? If so, do not trust them, they are mad!!...See recipe »
Vegan Cherry Meringue Pie
El, our amazing pastry chef, loves cherries, pies, meringue and blow torches and this recipe uses all of them! At...See recipe »
Broccoli, Lemon & Mint Risotto
Death to the bland, boring, overcooked, undercooked, crappy, token veg option on the menu: risotto. Seriously, how can this dish...See recipe »
Healthy (& very tasty) Vegan Pancakes
These pancakes are not only healthy but they contain protein and provide a great way to use any leftover cooked...See recipe »
10 Minute Tofish
This tofish recipe is a revelation as it really only takes 10 minutes! Lovely chunky tofu wrapped in seaweed and...See recipe »
Simple Vegan Chocolate Fondants
These fondants are a real crowd pleaser and make the perfect dinner party dessert. To be honest you can eat...See recipe »
Butternut Squash and Tofu Rendang Curry
Our version of the classic Indonesian dish. Normally made with meat, we think it’s even more delicious made from plants...See recipe »
Nine Jewel Korma
A delicious, complex vegetable curry which is cooked in India to bring good luck. It is a simple dish to...See recipe »