Best Baked Egg Bites Recipe With Tofu (Vegan)
If you’re looking for the Best Baked Egg Bites Recipe that’s also chock-full of veggies and completely plant-based, you’ve come to the right place.
Equipment
- Food Processor or Blender
- Oven
- Muffin pan and liners (optional) or silicone muffin pan
Ingredients
- 1 block 16 oz firm Tofu
- 1/2 Red pepper diced
- 1 cup Spinach steamed and pat dry (drain excess water), and chopped
- 2/3 cup Broccoli steamed (to soften), pat dry, and diced
- 2/3 cup Mushrooms sauteed or steamed, dry, and diced
- 1/2 cup Carrots shredded
- 1 medium or 3 small Tomatoes drained of moisture and diced
- 3 Tbsp Nutritional yeast
- 1/2 tsp Turmeric
- 1/2 tsp Black salt
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 F and prep a muffin pan with 12 muffin liners or oil.
- Squeeze excess moisture out of the tofu and pat dry with a clean towel or paper towels.
- Add the tofu to your food processor and process until smooth. Add the seasonings and pulse for another minute until combined, scraping down the sides when necessary. The mixture should be creamy at this point.
- Take the blade out of your food processor and fold in your veggies.
- Divide the mixture between the 12 muffin tins and flatten the top.
- Bake in the oven for 30 minutes. Let cool for 5-10 minutes and enjoy!
Notes
These vegan egg muffins store well in an airtight container in the fridge. They will stay fresh for 3-5 days.
You can also freeze these in a freezer bag or freezer-safe container and just allow them to thaw in the fridge for a day before consuming.
To reheat, bake them in the oven or toaster oven for about 3-5 minutes at 350 F. If you’re in a time crunch, you can microwave them for 20-30 seconds.