American · Breakfast
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.
$
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
385Calories
28gProtein
18gFat
32gCarbs
4gSugar
7gFiber
520mgSodium
0mgChol
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Instructions
1
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 muffin tin (4–6 holes) with 0.5 tbsp olive oil.
2
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.
3
Build
Add nutritional yeast, flaxseed, chickpea flour, chia seeds, almond milk, 0.5 tbsp 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.
4
Bake
Divide mixture evenly into 4 greased muffin holes, pressing gently until packed full. Bake at 180°C for 20–23 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.
5
Plate
Cool muffins fully, portion into 1 airtight container of 4 muffins or 2 containers of 2 muffins each. Refrigerate up to 4 days. Reheat 2 muffins in microwave 45–50 seconds or oven at 160°C for 6–7 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) firm tofu
- 0.5 medium red bell pepper
- 0.5 small yellow onion
- 60g (2.1 oz) fresh baby spinach
- 24g (0.8 oz) nutritional yeast
- 16g (0.6 oz) ground flaxseed
- 12g (0.4 oz) chickpea flour
- 6g (0.2 oz) chia seeds
- 72ml (1/4 cup + 1 tbsp) unsweetened almond milk
- 1.5 tbsp extra-virgin olive oil
- 0.75 tsp ground turmeric
- 0.25 tsp kala namak
- 0.25 tsp garlic powder
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 1 tbsp fresh chives