Updated: Feb 16
A scrumptious vegan 'egg' muffin filled with healthy protein, nutritious veggies and filling oats.
These savoury muffins have a delicious bite on the outside and a fluffy inside- a wholesome breakfast you don't want to miss! What makes these even better; you can make them ahead of time, storing them for quick ready-to-go-meals.
See below for the recipe and step-by-step video.
Yield approximately 6 muffins
For The Tofu "Egg" Mix
1 Pack Extra Firm Silken Tofu
1/2 Cup Oat Flour (grounded whole oats)
3 Tbl Almond Milk, or any other non-dairy milk
1 Tbl Corn Starch
1 Tbl Nutritional Yeast
1 tsp Baking Powder
1 tsp Onion Powder
1/2 tsp Turmeric Powder
1 tsp Black Salt (kala namak- the high sulfur content of this salt, gives it a naturally "eggy" taste)
1/2 tsp Salt
For The Filling
Olive Oil (1 tsp)
Cherry Tomatoes, sliced
Baby Arugula, or regular arugula
Red Onions, finely diced
Garlic, finely chopped or minced
Cracked Black Pepper
Sliced or Shredded Vegan Cheddar Cheese- I used @daiyafoods medium cheddar
For The Tofu "Egg" Mix
Start by removing the tofu from it's package and drain some of the excess liquid. Break or cut the tofu into large pieces and place in a food processor or blender along with the other ingredients. Now blend everything together until smooth and creamy.
Spoon out the mixture into bowl, then set aside and get ready to make the filling. See below to make.
For The Veggie Filling
Heat a non-stick pan on medium heat. When the pan is heated, add your olive oil.
When the oil is heated, toss in the red onions and stir until fragrant.
Once the onions and garlic are fragrant, add the tomatoes and arugula, then season with salt and black pepper.
While stirring, cook until the arugula is slightly wilted. Now, add vegan cheddar, and toss to combine. Remove from heat, and add the filling to the silken tofu, folding until the veggies are well incorporated.
For The Eggy Veggy Tofu Muffins
Preheat oven to 350°.
Lightly grease a nonstick muffin pan and scoop the batter into your prepared dish. (I topped each of mine with a sliced cherry tomato and parsley flakes)
Bake for approximately 25 mins or until the edges are lightly golden brown and separated from the pan.
Allow to cool completely before removing from the pan.
Tasty Tip: Bake these ahead of time and store them in a sealed container in the fridge. Ready to re-heat and grab on the go for a wholesome and delicious breakfast. I haven't tried freezing them before, but I don't see why it won't work. These are best reheated in a toaster/ oven on medium low heat.