Tofu "Egg" Cups

Tofu "Egg" Cups

Ingredients

By Nicole Osinga, RDN
  • 1 lb Silken Tofu
  • 1 1/2 cups Chickpea Flour
  • 1/2 cup Nutritional Yeast
  • 1/2 cup Soymilk
  • 2 tsp Chili Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Baking Powder
  • 1/2 Yellow Onion (finely diced)
  • 1/2 Red Bell Pepper (finely diced)
  • 1/2 cup Kale Leaves (finely chopped)

Instructions

  1. Preheat the oven to 350°F. Grease or line a muffin pan and set aside.
  2. Add the chickpea flour, nutritional yeast, tofu, milk, chili powder, cumin, garlic powder, black pepper, and salt to a high-speed blender. Blend on high for 45-60 seconds, until smooth.
  3. Transfer the vegan egg batter to a large bowl, then add in the onion, bell pepper, green chiles, and vegan cheese (if using). Fold the veggies into the batter until evenly combined.
  4. Divide the vegan egg batter evenly into the muffin tins, then bake in the middle rack of the oven for 35 to 40 minutes, or until the top of the muffins are puffy and slightly golden. Remove from the oven and let sit in the baking tray for 5 to 7 minutes, where the muffins will deflate. Then, transfer to a cooling rack and let cool completely.