Vegan Egg Muffins
Ingredients
- 1 420g (15oz) package of medium firm tofu
- 2 tsp tahini
- 2 tbsp chickpea flour
- 3 tbsp nutritional yeast
- 1 tbsp miso paste
- ¼ tsp turmeric
- ½ tsp onion powder
- ¾ tsp salt
- ½ tsp pepper
- ¼ tsp black salt
- 3 garlic cloves, finely chopped
- 1 cup broccoli, chopped (120g)
- 1 red bell pepper, chopped (100g)
- 1/2 cup corn (80g)
- 2 scallions, roughly chopped
Steps
- 1
Preheat oven to 350. Line or spay 6 muffin tins.
- 2
Over high heat, drizzle a pan with a little oil (or water for oil-free). Fry the garlic until browned. Add in the broccoli, bell pepper and corn. Season with salt and pepper and fry for around 1 minute. Add in the scallion and fry for another 30 seconds. Remove from the heat.
- 3
Into a food processor, puree the tofu. Add in the chickpea flour, nutritional yeast, tahini, miso paste, turmeric, onion powder, salt, pepper and black salt. Puree until combined.
- 4
In a large bowl combine the tofu mixture with the vegetables and stir. Transfer into the 6 muffin tins.
- 5
Place into the oven and bake for 25-35 minutes, rotating the muffin tin tray at 15 minutes. The tops should be lightly browned.
- 6
Allow it to cool on a cooling rack for at least 10 minutes. Serve and enjoy!
Source: okonomikitchen.com·Own this recipe or photo? Request removal