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Oat and tofu vegan 'egg' muffinns

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, 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 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 14 muffins
Calories 76kcal
Author Maria Gureeva


  • Conventional oven
  • Mixing bowl
  • Muffin tray


  • 10 oz extra firm tofu
  • 1.5 cups gluten free oats
  • 1 tbsp nutritional yeast
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 cup chickpea flour
  • 3/4 cup plant based milk
  • 1 tbsp apple cider vinegar
  • juice of 1/2 lemon
  • 1 flax egg (1 tbsp flax seeds + 2 tbsp water, set aside for 5 minutes)
  • 1 cup kale de-stemmed and chopped
  • 1 large red onion chopped
  • salt to taste*


  • Preheat the oven to 200 degrees C/400 F.
  • In a large mixing bowl, combine the tofu, gluten-free oats, nutritional yeast, curry powder, turmeric, cumin, chickpea flour, plant based milk, apple cider vinegar, lemon juice, and the flax egg. Stir together really well. 
  • Add the kale and red onion. Season with salt, and stir together once more. 
  • Divide the batter evenly on a muffin tray or between muffin cases. Bake in the oven for 12-15 minutes, until crispy on the outside.
  • 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: 76kcal | Carbohydrates: 11g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 157mg | Fiber: 2g | Sugar: 1g | Vitamin A: 478IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg