Preheat the oven to 375°F/190°C and prepare a 12 cup muffin tray by spraying with a little cooking oil or lining with silicon cups.
Place firm tofu, nutritional yeast and ground turmeric into a high powered blender, and blend until the ingredients are liquified and creamy.
Add the vegetables, salt and pepper into the blender. Scrape down the sides and stir the vegetables into the tofu mixture using a spatula.
Scoop tofu vegetable mixture evenly between the 12 muffin cups.
Bake for 25 to 30 minutes until a skewer inserted into the egg bites comes out clean.
Uneaten vegan egg bites should be stored in the fridge, where they’ll keep for 3-5 days. They are delicious cold or left to warm up at room temperature for a few minutes. Alternatively, you can give them a (very) short zap in the microwave – around 30-60 seconds. Of course, you can also freeze your egg bites and thaw them on demand. However, freezing changes the texture of tofu – so be prepared for a slightly chewier result.
Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide.