Pre-heat the oven to 180º. Oil 6 muffins cups or a 6 muffin pan.
In a large bowl, combine the flour, cornmeal, baking powder and salt.
In the bowl of a food processor, add the crumbled tofu and 5tablespoons of soy milk. Process until smooth and transfer the mixture to another bowl.
Add the butter, soy milk, agave nectar, and the finely cut broccoli to the tofu mixture. Mix well to incorporate.
Slowly fold the wet ingredients over the dry, being careful not to overmix. The batter will be thick, but that’s how it’s supposed to be.
Divide the batter among the muffin cups. When you’re done, insert one medium-sized broccoli floret in the center of each muffin (see pictures above).
Bake the muffins for 20 minutes, or until golden brown. Let them cool on the pan/cups for 10 minutes before unmolding and serving.