Baked Tofu Scramble Muffins
Savoury tofu scramble muffins with turmeric, nutritional yeast, and black salt for an eggy flavour, batch-baked for an American vegan breakfast.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain and press tofu 10 minutes, then crumble into curds. Dice red bell pepper and yellow onion finely. Chop baby spinach roughly and slice chives. Measure nutritional yeast, flaxseed, chickpea flour, chia seeds, almond milk, turmeric, kala namak, garlic powder, sea salt, and pepper. Grease a 6-hole muffin tin with 0.5 tsp olive oil.
Saute
Heat 0.5 tbsp olive oil in a small pan over medium heat. Add diced onion and bell pepper, cook 3–4 minutes until softened. Add chopped spinach, cook 1 minute until wilted. Transfer to a tray and cool fully.
Build
Add nutritional yeast, flaxseed, chickpea flour, chia seeds, almond milk, 1 tsp olive oil, turmeric, kala namak, garlic powder, sea salt, and pepper to the crumbled tofu. Mix thoroughly until a thick cohesive mixture forms, then fold in cooled vegetables and chives, distributing evenly.
Bake
Divide mixture evenly into 4 greased muffin holes, pressing gently until packed full. Bake at 180°C for 20–22 minutes until tops are set, golden, and edges start to crisp. Cool in tin 10 minutes, then run a knife around each muffin and lift onto a cooling rack.
Plate
Cool muffins fully, portion into 2 airtight containers of 2 muffins each. Refrigerate up to 4 days. Reheat 2 muffins in microwave 60 seconds or oven at 160°C for 8 minutes, then serve with sliced avocado or cherry tomatoes.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.