Vegan English Muffins
English Muffins
Ingredients
- 1 tbsp active dry yeast
- 1 cup warm water
- 1½ tbsp vegan honey alternative
- ½ lb firm tofu
- ½ cup warm water
- ½ tsp salt
- 2 cup whole wheat flour
- 3 cup white flour
- 1 sprinkle cornmeal
Instructions
- Mix the yeast, 1 cup warm water and honey in a large bowl. Let stand for up to 8 minutes, until frothy.
- Blend the tofu, ½ cup water, and salt in a blender until smooth. Pour this into the foaming yeast mixture along with 3 tbsp oil.
- Add 2 cups whole wheat flour and 1 and ½ cups white. Stir until smooth. Mix in 1½ cups more white flour to make a smooth dough.
- 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 ½" thick. Cut into 3" circles and let rise 10 minutes.
- Place the muffins on a dry griddle to cook. Cook on low for 5-8 minutes on each side, or until golden brown.
