Vegan "Egg" Souffles

My Search for the perfect Vegan breakfast option continues.

Ingredients:

2 Tbsp. olive oil 

2 cups mixed chopped vegetables (I used spinach, mushroom, onion)

1 ¼  tsp. sea salt (or Himalayan salt), divided use

1⁄4 tsp. ground black pepper 

14 oz. silken tofu

3 Tbsp. nutritional yeast 

1⁄4 tsp. ground turmeric 

1⁄4 tsp. onion powder 

1⁄4 tsp. garlic powder 

1⁄4 cup + 2 Tbsp. whole wheat flower

1⁄4 cup water 

1⁄4 cup finely chopped chives 

Instructions:

1. Preheat oven to 400 F. 

2. Lightly coat two twelve-cup muffin tins with nonstick cooking spray. Set aside.

3. Heat oil in medium skillet over medium-high heat, until fragrant. 

4. Add vegetables, 1⁄4 tsp. salt, and pepper; cook, stirring frequently, for 3 to 5 minutes, or until vegetables just begin to soften. 

5. Place tofu, yeast, turmeric, onion powder, garlic powder, remaining 1 tsp. salt, flour, and water in blender (or food processor); cover. Blend until smooth batter forms. (You may need to add a little more or less water to get a consistency like pancake batter.) 

6. Combine tofu mixture, vegetable mixture, and chives; mix well. 

7. Add 1⁄4 cup of batter to each of 16 cups in prepared muffin tins. 

8. Bake for 15 to 20 minutes, or until tops of soufflés have begun to brown and a toothpick inserted into the center comes out clean.