Print

Vegan Egg Bites | Easy Protein-Packed Breakfast

Tray with one half uncooked and one half cooked vegan bites

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!

Ingredients

Scale

Instructions

  1. 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 baking cups.
  2. Place pressed firm tofu, nutritional yeast and ground turmeric into a high powered blender, and blend until the ingredients are liquified and creamy.
  3. Add the vegetables, black salt/salt and pepper into the blender. Scrape down the sides and stir the vegetables into the tofu mixture using a spatula.
  4. Scoop tofu vegetable mixture evenly between the 12 muffin cups.
  5. Bake for 25 to 30 minutes until a skewer inserted into the vegan “egg” bites comes out clean. Enjoy!

Uneaten vegan “egg” bites should be stored in the fridge, where they’ll keep for around 3 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 vegan “egg” bites and thaw them on demand. However, freezing changes the texture of tofu – so be prepared for a slightly chewier result.

Notes

Keywords: vegan egg bites, egg bites recipes, tofu recipes, The Plant Riot

Scroll to Top