Vegan Muffins with Tofu-Veggie Filling

Combine both flours in a large bowl and make a well in the center. Crumble the yeast into the well and stir in the sugar and 350 ml of lukewarm water. Cover and let rest for about 30 minutes in a warm place. Add 1 teaspoon of salt to the dough and knead until smooth. Add a bit more flour or water if the dough is too sticky or dry. Cover and refrigerate overnight. 

Preheat the oven to 180°C (approximately 350°F). Grease the wells of a muffin tin with vegetable oil.  

Transfer the dough to a floured surface and cut into 12 even pieces. Shape each piece into a ball and place into the muffin tin. 

For the topping: Crumble the tofu and mix with the soy sauce. Rinse the bell pepper, remove the ribs and seeds and chop finely. Peel the onion and garlic and chop finely. Add the bell pepper, onion and garlic to the tofu and mix well. Stir in the sesame oil, cornstarch and soy cream. Season with salt and pepper.