Tofu “Egg” Cups

Say goodbye to eggs this Veganuary and hello to extra firm tofu! I love making tofu egg cups and being able add any left over vegetables into the mixture for an easy breakfast protein.

{Vegan, High Protein, Oil Free, Gluten Free, Nut Free}

You will need:

• High speed blender or food processor

• Small spatula or spoon

• Mixing bowl

• Muffin or cupcake pan

Ingredients:

Makes about 5 Tofu "Egg" Cups in Muffin Tin*

• 1 block Extra firm tofu

• 2 tbsp Nutritonal yeast

• 1 tbsp Cornstarch

• 2 tbsp Soy OR any plant milk

• 1/2 tsp Onion powder

• 1/2 tsp Garlic powder

• 1/4 tsp Turmeric

• 3/4 tsp Salt

• 1/4-1/2 tsp Kala Namak (optional)

• Pinch of Black pepper

• 1 - 15oz can Mixed vegetables (drained) OR frozen mixed vegetables

Instructions:

• Preheat your oven to 350 degrees fahrenheit

• Spray a muffin or cupcake tin with cooking oil OR line with non-stick cupcake liners

• In a blender or food processor, add all ingredients EXCEPT the vegetables

• Once the mixture is fully combined, stir in your canned or frozen mixed vegetables. This step can be done in the same food processor or blender (just don't blend the veggies) or put the mixture into a bowl and stir in the vegetables.

• Next, scoop/pour the tofu egg mixture into the prepared muffin or cupcake tin

• Bake for 35 minutes or until the tops are golden

• Allow the tofu "egg" cups to cool in the tin for 5-10 minutes

Notes:

Using a different plant milk will change the macros.

A jumbo muffin tin made 5 tofu "egg" cups. A cupcake tin may make around 6-8.

Nutrition:

1/5 tofu "egg" cups in muffin tin

Calories: 106 Carbohydrates: 7.9 Fat: 3.7 Protein: 10.2 Sugar: 1.3 Fiber: 3