Ingredients

• Tofu
• a splash of almond milk
• 1 tsp of liquid aminos
• 1/4 tsp turmeric
• 1 tsp of cumin
• 2 tbsp of nutrional yeast
• salt and pepper to taste
• 1 tbsp olive oil
• 5 garlic cloves minced
• 2 cups of chopped brussels sprouts
• handful of chopped asparagus
• 1 red bell pepper diced
• 1 tomato diced
• 2 tbsp of chopped basil
• 1 bundle of green onions sliced

Instructions

1. Set your oven to 375
2. Blend the tofu with a splash of milk, 1 tsp of liquid aminos, turmeric, cumin, nutrional yeast, salt and pepper until smooth and creamy.
3. In a saute pan, heat the olive oil and add all the veggies. Once the veggies are soft combine with the tofu 'egg' mixture.
4. Get your cupcake pan and individually grease them with olive oil.
5. Add the 'egg' mixture to the pan.
6. Bake for 30 minutes or until done.
7. Let them cool