Vegan Egg Muffins
These flavorful vegan egg muffins are a delicious breakfast that tastes very similar to egg! It has an eggy texture and taste thanks to black salt and tofu. Customize with whatever veggies you like.
Servings: 6 muffins
Calories: 100kcal
Equipment
Ingredients
- 1 block extra firm tofu drained and pressed
- 1 tablespoon nutritional yeast
- 1 teaspoon turmeric powder for color
- 1/4 teaspoon black salt kala namak for an eggy flavor (adjust to taste)
- 1/4 teaspoon regular salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1-1.5 cups cooked mixed vegetables of choice (I used 1/2 cup diced onion, 1/4 cup sun-dried tomatoes, and heaping cup of spinach* see below for more ideas)
- 1/4 cup vegan feta crumbles
- 1 tablespoon olive oil
- Salt to taste
- Fresh herbs chives, parsley for garnish
Instructions
- Preheat oven to 375 F.
- To a food processor, add you extra firm tofu. Add nutritional yeast, turmeric powder, black salt, onion powder, garlic powder, and black pepper to the crumbled tofu. Blend until smooth.
- In a skillet, heat olive oil over medium heat. Add the finely chopped vegetables and sauté until they are slightly tender to your liking. Season with salt to taste
- Combine the sautéed vegetables with the seasoned tofu mixture in a large bowl. Mix until well incorporated. If using vegan cheese, fold it into the tofu and vegetable mixture.
- Grease a muffin tin or line it with paper liners. Spoon the tofu and vegetable mixture into each muffin cup, pressing it down slightly.
- Bake in the preheated oven for 20-25 minutes or until the tops are golden brown.
- Remove from the oven and let the muffins cool for a few minutes. Garnish with fresh herbs, such as chives or parsley. Serve warm and enjoy!
Notes
⭐️The number of servings depends on the size of your muffin tin and the bulk of you veggies. The more veggies you use the more muffins you will be able to make. I was able to make around 6 muffins.
⭐️ Use any veggie you have available. In total, they will combine to be between 1-1.5 cups after cooked. In my recipe I used 1/2 cup diced onion, 1/4 cup chopped sundried tomatoes, and a heaping cup of spinach- you can add more than this if you want more veggie heavy muffins, but don't do too much or else your muffins won't stick together.
Some other ideas: diced red pepper, cherry tomatoes, mushrooms, kale, asparagus pieces, fresh basil, and more.
Calorie count disclaimer: This was calculated using mixed vegetables so the calories can vary greatly what you choose to put into your vegan egg muffin.
Nutrition
Calories: 100kcal | Carbohydrates: 7g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 224mg | Potassium: 209mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1567IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg