Tofu Egg Muffins

These are so great for making the night before and just heating up in a pan in the morn (or you can eat them cold). This means they're a good quick breakfast - they don't take too much effort the night before either!

We've chosen courgette and mushroom, but honestly they can be mixed up with any veg combo: Sweetcorn, peas, sweet potato, spinach, go crazy!

As we like it in the Danae household they are a good source of morning protein and veg. Also tofu is fermented so also your gut will thank you. I just can't see a reason not to make these a morning staple.

SERVES

12 muffins

ACTIVE PREP

10 MIN

OVERALL TIME

40 MIN


INGREDIENTS
  • 1 Large Onion (Finely Chopped)

  • 3 Garlic Cloves (Finely Chopped)

  • 3 Courgettes (Finely Chopped)

  • 300g Mushrooms (Finely Chopped)

  • 450g Tofu (Extra Firm - Finely Chopped)

  • 1/4 Cup Nutritional Yeast

  • 1/4 Cup Chickpea Flour

  • 1/4 tsp Salt (or to taste)

METHOD

1: Preheat the oven to 180c

2: And into a pan with oil (in order) the onions, mushrooms, garlic, courgette, tofu, nutritional yeast. Leaving a little time between each to become established into the pan.

3: Once it has all been incorporated in the pan take off the heat and add to a muffin tray.

4: Put in the oven for 20-30min, and then let cool before you take them out of the tray.

NOTES

1. I use a food processor or chopper to get everything finely chopped.

2. These can be made with loads of different veg, this is just the combo that were loving at the moment. Sweetcorn, peas, sweet potato, spinach are all options we have tried and are great. So explore your best pick.

3. I find 2 per person is about right - kids are a 1-2 depending if its a hungry day or not.


NO

SUGAR

NO
DAIRY

NO

GLUTEN

NO

EGGS

Tip: Just grease the tin and plop right in...

no need for muffin cups here!

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