Vegan English Muffins

English Muffins

INGREDIENTS

• 1 Tbsp active dry yeast
• 1 cup warm water
• 1 1/2 Tbsp vegan honey substitute
• 1/2 lb tofu
• 1/2 cup warm water
• 1/2 tsp salt
• 2 cups whole wheat flour
• 3 cups white flour
• sprinkle of cornmeal

DIRECTIONS:

1. Mix the yeast, 1 cup warm water and honey in a large bowl. Let stand for up to 8 minutes, until frothy.
2. Blend the tofu, 1/2 cup water, and salt in a blender until smooth. Pour this into the foaming yeast mixture along with 3 Tbsp oil.
3. Add 2 cups whole wheat flour and 1 and 1/2 cups white. Stir until smooth. Mix in 1 and 1/2 cups more white flour to make a smooth dough.
4. Knead on a floured surface for about 5 minutes. Let the dough rise in an oiled bowl until double in bulk. Punch down the dough and divide in half. Roll each half out onto a generous amount of cornmeal, to 1/2″ thick. Cut into 3″ circles and let rise ten minutes.
5. Place the muffins on a dry griddle to cook. Cook on low for 5-8 minutes on each side, or until golden brown.