Description
Vegan Egg Muffins are delicious and healthy breakfast or snack options. These protein-packed treats are your ultimate savior on busy mornings, and are perfect for meal prep.
Ingredients
- 1 420g (15oz) package of firm or medium-firm tofu tofu
- 2 tbsp chickpea flour (sub with all-purpose flour)
- 3 tbsp nutritional yeast
- 1 tbsp miso paste
- 1/4 tsp turmeric
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp baking powder
- 1 red bell pepper, chopped (100g)
- 100g mushrooms, chopped
- 2 scallions, roughly chopped
Instructions
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Chop the red bell pepper, mushrooms, and scallions.
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In a blender, blend together the tofu, chickpea flour, nutritional yeast, miso paste, turmeric, onion powder, salt, pepper and baking powder. This will be your vegan ‘egg’ mixture.
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Preheat your oven to 180C (350F)
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To a lightly oiled cupcake tray, or you can use baking tray, pour the vegan ‘egg’ mixture and top with the red bell pepper, mushrooms, and scallions.
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Bake it in the oven for about 25-30 minutes, until the top is lightly golden.
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Rest for 10 minutes, then enjoy right away or store in containers to enjoy during the week. The mixture makes about 8 vegan ‘egg’ muffin.