Spray a large skillet with a non-stick cooking spray.

Add the corn, zucchini and tomatoes and sauté over medium heat until zucchini is crunchy tender.

Salt to taste and add the spinach and stir to combine, and continue to sauté until wilted. Turn off heat and set aside.

In a blender or food processor put the tofu, almond milk and seasonings. Process until well blended, and then pour into the vegetable mixture.

Stir until thoroughly mixed. Set aside and prepare the muffin pan.

Take a regular sized muffin pan and spray each one with a non-stick cooking spray.

Gently form a corn tortilla into each muffin tin and then fill with the tofu – vegetable mixture and bake in a 350-degree oven for 30-35 min. or until knife inserted into the middle comes out almost clean.

Remove from oven and serve warm or room temperature.