Vegan Egg Cups

These Vegan Egg Cups are made with tofu, spices and lots of veggies.  They’re easy to make and great to have on hand for a quick and easy vegan breakfast!

 Last week I shared a sweet vegan breakfast recipe, so today it’s time for savory!  These Vegan Egg Cups are packed with protein and veggies and are great enjoyed by themselves, with toast or a side of breakfast potatoes.  They’re my veganized version of an egg cup/muffin and I hope you enjoy!

What Are Vegan Egg Cups?

Ok, I know a lot of people are bothered when it comes to recipe semantics, especially when veganized food is involved.  But, I’ll let you in on a little secret, when it comes to naming recipes, Google Search is what we have in mind and who we want to please.  Many more people will get to this recipe by googling “Vegan Egg Cups” than those who would google “Tofu and Vegetable Cups”.  So, please bear with me and accept this recipe as Vegan Egg Cups 🙂 

In short, Vegan Egg Cups are a veganized version of regular egg cups/egg muffins that are made with tofu and vegetables.  I enjoy them the exact same way you would enjoy a regular egg cup!

Vegan Egg Cup Recipe Ingredients

• Tofu – You want to use extra firm, or super firm tofu for this recipe.  It might seem to make sense to use a less firm tofu since we’re blending everything together anyway, but we want our vegan egg cups to be as firm as possible.  If you’re not using pre-pressed tofu (my favorite) make sure to press the tofu well before using in the recipe.
• Vegetables – You can use whatever your favorite veggies are!  I used a mixture of red bell pepper, green bell pepper, onion and spinach.  Other popular veggie add-ins are: mushroom, kale, broccoli, zucchini or squash.  You could also add bean is you like!
• Corn Starch – The corn starch is pretty important to this recipe because it helps the tofu egg cups firm up when baking.  The taste would be the same if you omitted it, but the texture would not.
• Nutritional Yeast – Nutritional yeast adds a nice cheesy-dairy-like flavor and I always add it when making my favorite Tofu Scramble Recipe.
• Black Salt – I recently started using black salt in vegan recipes that I wanted to give an eggy taste to and I love it!  It is a type of salt, that is actually pink in color, that has an eggy/sulfury flavor.  You definitely don’t want to go overboard with it, but a little bit makes these vegan egg cups taste great!
• Seasonings – I also season them with salt, pepper, turmeric, garlic powder, onion powder and a little bit of curry powder.

How To Make Vegan Egg Cups with Tofu

1. To make these Vegan Egg Cups, you will start by cooking your vegetables.  I sauté my veggies with a little bit of olive oil, salt and pepper until just softened.
2. Next, add the tofu and remaining recipe ingredients to a food processor and blend until mixture is smooth and everything is mixed in evenly.  Then, add the cooked veggies and vegan egg mixture to a bowl and mix until everything is combined.  At this time you can give it a taste and add more seasonings if desired.
3. Line a muffin tin with either paper or silicone liners.  Place about a 1/4 cup scoop of the mixture into each liner and use a spoon to spread out the top.  I topped some of mine with a slice of cherry tomato but that is totally optional.
4. Bake egg cups until firm to the touch and browned on top.  Let vegan egg cups sit and cool before eating them so they have a chance to firm up as much as they can.

Recipe Frequently Asked Questions

• Do these really taste like eggs?  With the addition of the black salt, they taste pretty close!  But, obviously they are made out of tofu so they aren’t an exact replication of a regular egg cup.
• Can I make these with garbanzo bean flour instead of tofu?  I haven’t tested that out yet so I would not know the measurements but you can easily find a vegan egg cup recipe using garbanzo bean flour on google.
• Can these be frozen?  I haven’t frozen them myself and I honestly am not sure if I would recommend that.  I think they would be ok after being thawed out but the texture might be a lot mushier.
• Do I really need to add black salt?  No, but it is what gives them their nice eggy flavor so they will just taste a bit different but still be good!
• How should I store my vegan egg cups?  I would store them in an airtight container in the refrigerator for 4-5 days.
• How should I re-heat my egg cups?  I would re-heat in the microwave for a minute or so.  You could also cut them up and re-heat in a pan with a bit of oil.

Have a question that I didn’t answer?  Ask me in the comment section below and I’ll get back to you ASAP!

Looking For More Delicious Vegan Breakfast Recipes?

Cinnamon Sugar Pop-Tarts

The BEST Tofu Scramble

Vegan Breakfast Bowls

Spicy Potato Tacos

Apple Cinnamon Baked Oatmeal

Vegan Egg Cups

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• Author: She Likes Food
• Total Time: 55 minutes
• Yield: 12 1x
• Diet: Vegan

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Description

These Vegan Egg Cups are packed with protein and vegetables.  They’re flavorful, easy to make and great to have on hand for breakfast every morning!

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Ingredients

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• 1 teaspoon olive oil
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 1 cup chopped baby spinach leaves
• 1/2 small yellow onion, diced
• 1 clove garlic, minced
• 1 (14 oz) package extra firm tofu, pressed well
• 3 tablespoons nutritional yeast
• 1 1/2 tablespoons corn starch
• 3/4 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1/4 teaspoon black salt
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon curry powder
• Salt and pepper, to taste

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Instructions

1. Heat oven to 350 degrees F and line a muffin tin with liners.  Heat a large pan over low-medium heat and add olive oil, bell peppers onion and a pinch of salt and pepper.  Cook veggies until softened, about 5-7 minutes.  Next, add in the garlic and spinach and cook until spinach is wilted and garlic is fragrant, 2-4 minutes.  Remove from heat and add to a medium sized bowl.
2. Break the tofu up into medium sized pieces and add to a food processor along with the remaining ingredients.  Blend until consistency is a thick paste and season with salt and pepper, to taste.
3. Add the tofu mixture to the bowl with the vegetables and mix until everything is combined.  Use a 1/4 cup scoop to scoop the tofu mixture into the muffin tin.  Place in the pre-heated oven and bake until top is browned and egg cups are firm to the touch, 25-30 minutes.  Remove from the oven and let cool until vegan egg cups have firmed up as much as they can.

• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Breakfast, Vegan
• Method: Oven
• Cuisine: American