Tofu “Egg” Muffins with Sundried Tomato and Basil
Delightful and nutritious muffins packed with flavor and perfect as a healthy breakfast alternative to traditional egg muffins.
Ingredients
Main Ingredients
- 1 block (14 oz) firm tofu, drained and patted dry Make sure to drain the tofu well.
- 0.25 cup unsweetened almond milk (or unsweetened soy milk)
- 0.25 cup chickpea flour (garbanzo bean flour) Feel free to experiment with other flours.
- 1 tbsp olive oil
- 0.25 tsp turmeric
- 0.50 tsp garlic powder
- 0.50 tsp onion powder
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.13 cup oil-packed sun-dried tomatoes, finely chopped
- 0.33 cup fresh basil, finely chopped (or 1 tbsp dried)
- 0.25 cup red bell pepper, chopped (optional) For color and crunch.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a nonstick muffin pan or use silicone muffin cups.
- In a food processor or blender, combine the tofu, almond milk, chickpea flour, olive oil, turmeric, garlic powder, onion powder, salt, and black pepper. Blend until smooth and creamy.
- Transfer the blended tofu mixture to a large bowl. Gently fold in the chopped sun-dried tomatoes, fresh basil, and red bell pepper if using.
- Evenly spoon the mixture into the prepared muffin cups, smoothing the tops.
Baking
- Bake in the preheated oven for 25–30 minutes, or until the tops are firm and lightly golden.
- Allow the muffins to cool in the pan for 5 minutes before carefully removing them.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. These muffins also freeze well for up to a month. Reheat gently before serving.