Vegan Egg Bites | Easy Protein-Packed Breakfast
The vegan egg bites are perfect for breakfast on the go! Make this recipe at the start of the week and enjoy protein-packed egg bites every morning!
- Prep Time: 15 minutes
- Cook Time: 25 to 30 minutes
- Total Time: 40 to 50 minutes
- Yield: 12 Vegan 'egg' cups 1x
Scale
Ingredients
- 19 ounces / 540 grams organic firm tofu, drained and pressed to remove excess liquid
- 1/4 cup nutritional yeast
- 1/2 teaspoon ground turmeric
- 4 green onions, finely chopped
- 3 mushrooms, finely chopped
- 1/2 large tomato, finely chopped and drained to remove excess liquid
- 1/2 bell pepper, finely chopped
- 3/4 cup broccoli, finely chopped
- Pinch of salt
- Finely ground black pepper
- Cooking oil (optional)
Instructions
- 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.
Enjoy!
Notes
- 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.
Keywords: vegan egg bites, egg bites recipes, tofu recipes, The Plant Riot
Find it online: https://theplantriot.com/vegan-egg-bites/