Vegan Egg Bites

No ratings yet

These vegan egg bites are fluffy, savory, and packed with veggies! Made with a tofu-based "egg" filling and baked in mini muffin cups, they're perfect for meal prep breakfasts, breakfast-for-dinner nights, and grab-and-go snacks.

Prep Time10

Cook Time22

Inactive Time1 20

Total Time1 52

Course: Breakfast

Cuisine: American

Servings: bites

Calories: 31kcal

Author: Alissa Saenz

Equipment

1 24-cavity mini muffin tin
1 Food processor or blender

Ingredients

2 tablespoons vegetable oil, divided
¼ cup finely diced onion
½ red bell pepper, finely diced (about ⅔ cup)
2 cups baby spinach
1 garlic clove, minced
1 (14 ounce/397 gram) package firm tofu, drained
2 tablespoons soy sauce
2 tablespoons nutritional yeast flakes
1 tablespoon cornstarch
1 tablespoon lemon juice
½ teaspoon ground turmeric
¼ teaspoon salt
¼ teaspoon kala namak (or another ¼ teaspoon salt)
½ teaspoon black pepper

US Customary - Metric

Instructions

Preheat the oven to 350°F.
Generously oil the cups of your muffin tin.
Coat the bottom of a medium skillet with 1 tablespoon of the oil and place it over medium heat. Give the oil a minute to heat up, then add the onion and bell pepper. Cook the vegetables for about 4 minutes, stirring occasionally, until they start to soften.
Stir in the spinach, then continue to cook the mixture for 1 to 2 minutes, until it wilts, then add the garlic and cook everything for about 1 more minute until the garlic is very fragrant. Remove the skillet from heat and set it aside for now.
Place the tofu, remaining tablespoon of oil, soy sauce, nutritional yeast, cornstarch, lemon juice, turmeric, salt, kala namak (if using), and black pepper into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
Mix the tofu mixture with the vegetables. You can either transfer the tofu mixture to the skillet, or add both mixtures to a mixing bowl. Stir to combine.
Divide the mixture among the prepared muffin cups, pressing it in gently and smoothing it out on top.
Bake the bites for about 15 minutes, until darkened and set on top.
Place the muffin tin on a cooling rack and let the bites cool for 20 minutes. Gently run a knife along the edge of each bite, then pop the muffin tin into the fridge and chill the bites for 1 hour. This helps them firm up so they come out of the tin without breaking (Note 1). Remove the tin from the fridge and gently remove the bites from the tin.
Reheat the bites in the microwave before serving. Enjoy!

Notes

You may be able to skip this step if you're using a nonstick muffin tin. Check by gently trying to remove one bite. If it resists, proceed with chilling.

Nutrition