Vegan Egg Bites
These Vegan Egg Bites are a nutritious and delicious alternative to traditional egg bites, packed with plant-based ingredients. Perfect for meal prep or a quick breakfast, they are easy to make and can be customized with your favorite vegetables.
Equipment
- 1 mixing bowl
- 1 whisk or fork
- 1 muffin tin or silicone mold
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 1 cup firm tofu drained and crumbled
- ¼ cup unsweetened plant milk such as almond or oat milk
- ¼ cup nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black salt kala namak for egg flavor
- ½ cup red bell pepper diced
- ½ cup spinach chopped
- ¼ cup green onion sliced
- salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or silicone mold with a little olive oil.
- In a mixing bowl, combine the crumbled tofu, plant milk, nutritional yeast, olive oil, turmeric powder, garlic powder, onion powder, and black salt. Whisk until smooth and well combined.
- Fold in the diced red bell pepper, chopped spinach, and sliced green onion. Season with salt and pepper to taste.
- Pour the tofu mixture evenly into the prepared muffin tin or silicone mold, filling each cup about ¾ full.
- Bake in the preheated oven for 20-25 minutes, or until the bites are firm and slightly golden on top.
- Remove from the oven and let cool for a few minutes before gently popping the bites out of the mold.
- Serve warm or allow to cool completely before storing in an airtight container in the fridge for up to 5 days.
Notes
Feel free to add your favorite vegetables or spices to customize the flavor.
These Vegan Egg Bites can also be frozen; just reheat in the microwave or oven when needed.
For a spicy kick, consider adding diced jalapeños or a dash of hot sauce to the mixture.