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Tray with one half uncooked and one half cooked vegan bites

Vegan Egg Bites | Easy Protein-Packed Breakfast


  • Author: Rachel Steenland | The Plant Riot
  • Prep Time: 15 minutes
  • Cook Time: 25 to 30 minutes
  • Total Time: 40 to 50 minutes
  • Yield: 12 Vegan 'egg' cups 1x

Description

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

  • Black salt (kala namak) is used to give these vegan “egg” bites that sulphureous eggy taste that people are used to. If you’re a fan chicken eggs, we’re sure you’ll be surprised by this tofu and black salt twist!

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