Savoury Oat And Tofu Vegan Egg Muffins

Savoury Oat And Tofu Vegan Egg Muffins Recipe

By Earth of Maria

🔪Prep Time: 5 mins

👩‍🍳Cook Time: 15 mins

Ingredients

10 oz extra firm tofu

1.5 cups gluten free oats

1 tbsp nutritional yeast

1 tsp curry powder

1 tsp turmeric

1 tsp cumin

1/2 cup chickpea flour

3/4 cup plant based milk

1 tbsp apple cider vinegar

juice of 1/2 lemon

1 flax egg, (1 tbsp flax seeds + 2 tbsp water, set aside for 5 minutes)

1 cup kale, de-stemmed and chopped

1 large red onion, chopped

salt, to taste*

Instructions

1Preheat the oven to 200 degrees C/400 F.

2In a large mixing bowl, combine the tofu, gluten-free oats, nutritional yeast, curry powder, turmeric, cumin, chickpea flour, plant based milk, apple cider vinegar, lemon juice, and the flax egg. Stir together really well.

3Add the kale and red onion. Season with salt, and stir together once more.

4Divide the batter evenly on a muffin tray or between muffin cases. Bake in the oven for 12-15 minutes, until crispy on the outside.

5Serve immediately or store in the fridge for up to 5 days.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.