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Vegan Egg Muffins

These Vegan Egg Muffins are a protein-packed breakfast option that’s customizable and delicious, perfect for busy mornings and meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Plant-Based, Vegan
Calories: 100
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 block extra-firm tofu, drained and pressed The base for your muffins, offering protein and texture.
  • 1 tablespoon nutritional yeast Adds a cheesy flavor without any dairy.
  • 1 teaspoon turmeric powder Provides a beautiful golden hue and anti-inflammatory benefits.
  • 1/4 teaspoon black salt (kala namak) Imparts an eggy flavor.
  • 1/4 teaspoon regular salt Enhances taste.
  • 1/2 teaspoon onion powder Adds depth to flavor.
  • 1/2 teaspoon garlic powder Brings a savory richness.
  • 1/4 teaspoon black pepper Adds a slight kick.
Vegetables
  • 1 to 1.5 cups cooked mixed vegetables (e.g., diced onion, sun-dried tomatoes, spinach) Essential for nutrition and flavor; use whatever is on hand.
Additional Ingredients
  • 1/4 cup vegan feta crumbles Introduces a creamy texture; substitute with dairy-free cheese if preferred.
  • 1 tablespoon olive oil For sautéing vegetables; you can use other oils if necessary.
  • to taste Fresh herbs (chives, parsley) For garnish, adds freshness.

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. In a food processor, combine the extra firm tofu, nutritional yeast, turmeric, black salt, onion powder, garlic powder, and black pepper. Blend until smooth—approximately 1-2 minutes.
  3. Heat olive oil in a skillet over medium heat. Add finely chopped vegetables and sauté for about 5-7 minutes until slightly tender. Season with regular salt to taste.
  4. In a bowl, mix the sautéed vegetables with the tofu mixture until well combined.
  5. Grease a muffin tin or line it with paper liners.
  6. Spoon the mixture into each muffin cup, pressing down slightly to pack it in.
Baking
  1. Place the muffin tin in the preheated oven and bake for 20-25 minutes until golden brown.
  2. Allow muffins to cool for a few minutes before removing from the tin. Garnish with fresh herbs.

Notes

Store muffins in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.