Eggy Veggie Tofu Muffins- Savoury Vegan Muffins

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 Eggy Veggie Tofu Muffins


Ingredients


  • 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), optional- it's a salt that's high in sulfur, which gives it an "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

  • Salt

  • Cracked Black Pepper

  • Sliced or Shredded Vegan Cheddar Cheese- I used @daiyafoods medium cheddar



Method


For The Tofu "Egg" Mix


  1. Start by draining the tofu, then place the tofu in a food processor or blender along with the other ingredients. Blend until smooth and creamy.

  2. Set aside the mixture, and in the meantime start cooking the filling filling.


For The Veggie Filling


  1. Heat a non-stick pan on medium heat. When the pan is heated, add olive oil.

  2. Toss in the red onions and stir until fragrant.

  3. Once the onions and garlic are fragrant, add the tomatoes and arugula, then season with salt and black pepper.

  4. While stirring, cook until the arugula is slightly wilted. Now, add vegan cheddar, and toss to combine. Remove from heat, then add it to the silken tofu mixture, folding until the veggies are well incorporated.


For The Eggy Veggy Tofu Muffins


  1. Preheat oven to 350°.

  2. 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)

  3. Bake for approximately 25 mins or until the edges are lightly golden brown.

  4. Allow to cool completely before removing from the pan or serving.



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