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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.

 

Ingredients: 

  • 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

Kit

  • 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

Method: 

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.

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