Tofu Breakfast Muffins: Savory Flavors for a Fresh Start

By abderrahimlehfid@gmail.com · ruffledmom.com

1 hrYield: 10, 10 servings

Savory baked muffins of crumbled tofu, sautéed vegetables and spices, styled like a scrambled-egg muffin.

prepPreheat oven to 375°F / 190°C
prepLine or grease a 10-cup muffin tin
1 block (14-16 oz / 400-450 g) firm or extra-firm tofu, pressed	Press tofu 15-20 min	Crumble pressed tofu	Mix dry spices into tofu	Stir in vegetables & plant milk	Spoon into muffin cups, pack down	Bake 375°F / 190°C, 25-30 min	Cool in tin 10-15 min
2 tablespoons olive oil	Sauté onion & garlic	Add pepper & spinach, wilt
1 small onion, finely chopped
2 cloves garlic, minced
½ cup bell pepper, finely chopped (any color)
1 cup fresh spinach, roughly chopped
20 g nutritional yeast
30 g all-purpose flour (or chickpea flour for gluten-free)
1 teaspoon baking powder
½ teaspoon turmeric powder
½ teaspoon kala namak (black salt) or regular salt
½ teaspoon smoked paprika
1 teaspoon dried herbs (oregano, thyme, or Italian blend)
¼ teaspoon black pepper
2-3 tablespoons unsweetened plant-based milk (if needed)

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