Tofu muffins with vegetables

Ingredients

• 3 slice Tofu, light, Organic Japanese
• 1/2 pcs Zucchini
• 1/2 head Onion
• 200 g Bell pepper
• 100 g Large carrot, grated
• 2 pinch Salt
• 2 tsp Oregano, dried
• 4 pcs Sun-dried tomatoes

Method

1. Squeeze the water out of the tofu, place in a large bowl and mash with a fork.
2. Grate the zucchini, add salt and set aside.
3. Squeeze out the juice and add the diced peppers, sun-dried tomatoes, grated carrots and chopped onion.
4. Mix the whole mixture with the tofu.
5. Preheat the oven to 180 Degrees (360 F).
6. Pour the muffin mixture into the baking cups. Bake in the oven for 30-35 minutes.