Description
Savory Tofu “Egg” Cups made with firm tofu and sautéed garden vegetables baked in a muffin tin. Perfect for a meal prep breakfast!
Ingredients
- 1 package firm tofu, rinsed patted dry, and quick-pressed
- 2 TBSP nutritional yeast
- 2–3 TBSP hummus
- 1 TBSP tahini
- ¼ tsp Himalayan sea salt
- 1/8 tsp black pepper
- 1/4 tsp garlic powder
- 1/2 tsp ground turmeric powder
- 1/2 TBSP avocado oil
- 1/2 medium white onion, diced
- 1 red bell pepper, diced
- 2 cups broccoli, roughly chopped
Instructions
- Preheat the oven to 350°F and line a muffin tin with baking cups or lightly grease with cooking spray.
- Heat the avocado oil in a large pan over medium heat. Once it’s warm, add the onion and bell pepper. Cook them for 3-5 minutes, or until they start to soften. Add in the chopped broccoli and cover the pan with a lid. Cook the vegetables for 6-8 minutes, or until they soften and start to brown.
- To prepare tofu filling, add the drained tofu to a food processor with nutritional yeast, hummus, tahini, sea salt, black pepper, garlic powder, and turmeric powder. Blend everything until it’s smooth and creamy, scraping down the sides as needed to recombine. If the tofu is dry, add another spoonful of hummus as needed to get the blades moving again. The mixture should be pretty thick, depending on the brand of tofu you used.
- Transfer the tofu mixture to a large mixing bowl. Add in the cooked vegetables, reserving a few for topping, if desired. Stir everything well to ensure that the vegetables are well coated in the tofu.
- Add spoonfuls of the mixture into the muffin tins, dividing it evenly between 12 cups. The cups should be filled nearly to the top. Add the reserved vegetables on top and press them down gently with the back of a spoon.
- Bake the tofu “egg” cups for 30–35 minutes or until the tops and edges start to appear gold brown. Remove the tofu “egg” cups from the oven and allow them to cool for 10-15 minutes before serving. The egg cups will be delicate until they cool!
- Serve the cups warm with your choice of sides. I love adding sourdough toast and fresh berries! They’re also great with sweet potato hash or served in a breakfast sandwich.
- Store the leftover tofu “egg” cups in an airtight container in the refrigerator for 5-7 days and reheat in the microwave before serving.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Breakfast, Meal Prep
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free