Savoury vegan breakfast muffin made from tofu, oats, chickpea flour and vegetables

Savoury Oat And Tofu Vegan Egg Muffins

Who wants some vegan egg muffins? These ones are a great savoury alternative, using tofu, chickpea flour and oats. Enjoy them as a make-ahead breakfast on the go, or a quick and tasty snack. 
Course Breakfast, Snack
Cuisine Vegan
Keyword 30 minutes or less, Baking, breakfast, high protein, meal prep, Oil free, Snack, Tofu
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 muffins
Calories 118kcal
Author Maria Gureeva


  • 1 block extra firm tofu 280 g/10 oz
  • 1/2 cup chickpea flour
  • 1.5 cups gluten free oats
  • 1 tsp baking powder
  • 1 tsp turmeric
  • 1 tsp dried basil
  • 1 tsp cumin
  • 1 tbsp nutritional yeast
  • 3/4 cup 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 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. 


* I don't usually add salt to mine because I like having them with ketchup, which is salty in itself, but you can add some to yours for extra flavour, particularly if you intend on having them plain. 


Calories: 118kcal | Carbohydrates: 15g | Protein: 7g | Fat: 3g | Sodium: 61mg | Potassium: 273mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.4mg | Calcium: 81mg | Iron: 1.9mg