Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C).

Grease a muffin tin or line it with muffin cups.

Prepare the Veggie Mixture: Heat oil in a skillet over medium heat.

Add the finely chopped veggies and sauté until they are soft and slightly golden, about 5-7 minutes.

Stir in black salt, onion powder, garlic powder, turmeric powder, and black pepper. Cook for another minute until fragrant.

Remove from heat and set aside to cool.

Prepare the No Egg Mixture: In a blender or food processor, blend the firm silken tofu or chickpea tofu until smooth.

Transfer to a mixing bowl and stir in chickpea flour, baking powder, dairy-free milk, and nutritional yeast (if using). Mix until well combined.

Combine Mixtures: Fold the sautéed veggie mixture into the tofu mixture until everything is evenly incorporated.

Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full.

Bake: Bake in the preheated oven for 25-30 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Serve warm or at room temperature.