Vegan Egg Bites

There are 3 vegan egg muffins piled over each other on a plate with some chives around.

5 from 6 votes

You might be shocked, but these vegan egg bites are unbelievably similar to real egg muffins! Loaded with healthy veggies and tender, fluffy and nicely seasoned, they make for an easy protein-rich breakfast, lunch or snack. 100% plant-based and gluten-free. They are so simple and no one will notice they are made without eggs!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Keyword: Vegan

Servings: vegan egg bites

Calories: 40kcal

Author: Jessica Laroche

Ingredients

16 oz extra firm tofu
2 tbsp nutritional yeast
1 tsp salt I used half black salt + half regular salt, see notes
¼ tsp turmeric powder for color
3-4 green onions or a large handful of chives
1 ½ cup frozen broccoli thawed, patted dry and chopped, see notes
½ cup shredded carrots
½ cup frozen corn thaw and patted dry
2-3 small tomatoes finely sliced, for topping, optional
dried oregano or basil for topping, optional

Instructions

Pre-heat the oven to 375º and line a muffin pan with 12 muffin paper liners (or use a silicone muffin pan).
Drain well and pat dry the tofu using a clean towel or paper towels. Once wrapped into the towels, gently press on tofu to remove as much water as you can.
Roughly break the block of tofu into a food processor and add the nutritional yeast, salt and turmeric. Process until creamy, the mixture should become very smooth. Take a break or 2 to scrape the walls/bottom of the food processor to make sure there are no pieces left.
Transfer the creamed tofu to a bowl and add the green onion or chives, broccoli, carrot and corn. Stir to combine using a spoon or spatula.
Divide the mixture in between the 12 muffin tins and use the back of a spoon to smooth the top off. Add a slice of tomato over and sprinkle with some dried herbs (optional).
Bake in the oven for 30 minutes. Enjoy!

Video

Notes

Store them in an air-tight container in the fridge for a few days. Can also be frozen.
Be sure to thaw and pat dry very well all veggies before including into the tofu mixture or the cups might turn soggy.
You can swap for other veggies depending on your taste, such as mushrooms, green peas, asparagus, kale or spinach, tomatoes (remove interior seeds and water first), etc. You might have to pre-cook them first such as pan fried, steam or wilt before mixing in the tofu so they cook thoroughly. Using FROZEN VEGGIES allows you to skip on pre-cooking them first as they soften while thawing!
Black salt adds a nice egg-ish flavor to plant-based recipes (amazing in tofu scrambles!). I buy the black salt from the company Spicy World online (under 10$ for a large bag!). If using only regular salt, then you might want to use a total of ¾ tsp.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition