Savoury Oat And Tofu Vegan Egg Muffins

Who wants some vegan egg muffins? These ones are a great savoury alternative, using tofu, chickpea flour and oats. Enjoy them as a make-ahead breakfast on the go, or a quick and tasty snack.

Savoury Oat And Tofu Vegan Egg Muffins

  • 1 block extra firm tofu 280 g/10 oz
  • 1/2 cup chickpea flour
  • 1.5 cups gluten free oats
  • 1 tsp baking powder
  • 1 tsp turmeric
  • 1 tsp dried basil
  • 1 tsp cumin
  • 1 tbsp nutritional yeast
  • 3/4 cup almond milk
  • 1 flax egg (1 tbsp flax seeds + 2 tbsp water, set aside for 10 minutes)
  • 1 tbsp apple cider vinegar
  • juice of 1/2 lemon
  • 1/2 large red onion chopped
  • large handful kale de-stemmed and chopped
  • salt to taste*

  1. Preheat an oven to 200 degrees C/ 180 degrees F. Place the firm tofu into a large mixing bowl and use your hands to crumble it up into fine pieces. 
  2. Into the same bowl, add the chickpea flour, oats, baking powder, turmeric, dried basil, cumin and nutritional yeast. Stir well to combine. 
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