Savoury oat and tofu vegan egg muffins! These treats are a great vegan alternative to egg muffins, using tofu, chickpea flour and oats. Enjoy them as a make-ahead breakfast on the go, or a quick and healthy snack.
Oh wow, British weather has decided to do a bit of a 180. It dropped a solid ten degrees and went from no clouds in the sky to chucking it down. Funny thing is, I don’t know whether to be surprised. On one hand, this is typical England. On the other, it certainly feels unusual after the heatwave we’ve had over the last couple of weeks.
I also have mixed feelings about it. Sure: it’s nice to get a bit of rain and fresh air and see the grass in our garden come back to life. But I’ve always loved hot weather and grey skies immediately impact my mood. Is anyone else like this? One second, I feel gloomy and down when I wake up to overcast skies, yet as soon as a bit of sun comes through, I feel better straight away. Strange how weather can have such a direct correlation to how we feel!
Speaking of sunshine, don’t there tofu ‘egg’ breakfast muffins remind you of it? I’m already anticipating colder autumn days and the recipes I’ll use to brighten them up: this without doubt is going to be one of them.
Vegan egg muffins – a perfect breakfast or snack option!
I created this recipe after remembering how much I loved muffins for breakfast back in the day. Egg muffins, to be more specific. In fact, eggs were the hardest thing for me to give up when I went vegan because they’re much harder to replicate than, for example, milk and cheese.
Of course, this is a healthier recipe and they don’t taste exactly like what I remember of ‘real’ egg muffins. But the tofu still adds an eggy texture (kinda like scrambled tofu in muffin form), and there’s a bit of cheesiness coming from nutritional yeast – I think we can all agree that nutritional yeast is a magical ingredient.
Another key ingredient here is chickpea flour. I use this all the time to make chickpea omelettes, and it has a similar function in these vegan egg muffins. Just a small amount brings everything together and makes the final breakfast muffins more realistic. Here in the UK, it’s becoming more readily available in health food stores and most large supermarkets, but can be purchased online too.
I also added some kale and red onion into the batter. They both crisped up nicely in the oven and gave a bit of extra colour and crunch to the final vegan egg muffins. If you’re not a fan of eating fresh kale by itself, these may be the best option for you as a yummy way to get in your greens.
Vegan breakfast on the go doesn’t get much better than tofu egg muffins
Find yourself rushed in the mornings and need a breakfast you can grab while running out of the door? Make a batch of these vegan egg muffins muffins! You won’t regret it. They’re:
- Fuss-free and super easy to make. All you need is a large mixing bowl and a muffin tray!
- Crispy on the outside and soft on the inside.
- Made entirely from healthy, plantbased ingredients.
- High in protein, thanks to the tofu and the chickpea flour.
- Also perfect as a quick snack.
- Great as a side or appetizer to bring to party tables.
- The yummiest way to enjoy vegan egg muffins.
Some extra notes and tips:
- Store them in the fridge for up to 5 days. They can be eaten cold or reheated in the microwave.
- Add other vegetables of your choice to make them your own: tomatoes and any leafy greens work really well.
- For utmost deliciousness, serve them with toast, a side salad and some ketchup on top.
- Add grated vegan cheese if you want them to be even more realistic.
Some other recipes you might like:
- High Protein Meal Prep: Quinoa And Tempeh With Tomato Sauce
- Vegan Cookie Sandwiches With A Date Caramel Filling (Gluten-free)
- How To Make Perfect Vegan Oatmeal: A Step-By-Step Guide
In the comments, let me know your favourite thing to have as a quick and convenient breakfast. And if you give these vegan egg muffins a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations!
Savoury Oat And Tofu Vegan Egg Muffins
- 1 block extra firm tofu (280g)
- 1/2 cup chickpea flour (70g)
- 1.5 cups gluten free oats (120g)
- 1 tsp baking powder
- 1 tsp turmeric
- 1 tsp dried basil
- 1 tsp cumin
- 1 tbsp nutritional yeast
- 3/4 cup (158ml) almond milk
- 1 flax egg (1 tbsp flax seeds + 2 tbsp water, set aside for 10 minutes)
- 1 tbsp apple cider vinegar
- juice of 1/2 lemon
- 1/2 large red onion, chopped
- large handful fresh kale, de-stemmed and chopped
- salt, to taste *
- Preheat an oven to 200 degrees C/ 180 degrees F. Place the firm tofu into a large mixing bowl and use your hands to crumble it up into fine pieces.
- Into the same bowl, add the chickpea flour, oats, baking powder, turmeric, dried basil, cumin and nutritional yeast. Stir well to combine.
- Stir in the almond milk, flax egg, apple cider vinegar, lemon juice, red onion and kale. Season with salt to taste.
- Grease a muffin tray with oil or cooking spray. Divide the batter evenly between the cups, making sure not to overfill them. Bake for 17-20 minutes, until they come out of the tray with ease, but still have some softness on the inside.
- Serve immediately or store in the fridge for up to 5 days.
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