Savoury Oat And Tofu Vegan Egg Muffins

Savoury Oat And Tofu Vegan Egg Muffins Recipe

By Earth of Maria

🔪Prep Time: 5 mins

👩‍🍳Cook Time: 15 mins

Ingredients

▢ 10 oz extra firm tofu

▢ 1.5 cups gluten free oats

▢ 1 tbsp nutritional yeast

▢ 1 tsp curry powder

▢ 1 tsp turmeric

▢ 1 tsp cumin

▢ 1/2 cup chickpea flour

▢ 3/4 cup plant based milk

▢ 1 tbsp apple cider vinegar

▢ juice of 1/2 lemon

▢ 1 flax egg, (1 tbsp flax seeds + 2 tbsp water, set aside for 5 minutes)

▢ 1 cup kale, de-stemmed and chopped

▢ 1 large red onion, chopped

▢ salt, to taste*

Instructions

1Preheat the oven to 200 degrees C/400 F.

2In a large mixing bowl, combine the tofu, gluten-free oats, nutritional yeast, curry powder, turmeric, cumin, chickpea flour, plant based milk, apple cider vinegar, lemon juice, and the flax egg. Stir together really well.

3Add the kale and red onion. Season with salt, and stir together once more.

4Divide the batter evenly on a muffin tray or between muffin cases. Bake in the oven for 12-15 minutes, until crispy on the outside.

5Serve immediately or store in the fridge for up to 5 days.

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