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 to enjoy solo, with toast, or a side of breakfast potatoes. They’re my vegan version of an egg cup/muffin, and I hope you enjoy!

What Are Vegan Egg Cups?

Ok, I know many 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 vegan version of regular egg cups/egg muffins and 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- or super-firm tofu for this recipe. Using less firm tofu might seem to make sense 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 it in this 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 can also add beans if you like!
• Corn Starch – Corn starch is pretty important to this recipe because it helps the tofu egg cups firm up when baking. The taste will be the same if you omit it, but the texture will 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 to which I want to add an eggy taste, and I love it! It’s a type of salt that is actually pink in color and has an eggy/sulfury flavor. Don’t 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 some curry powder.

How To Make Vegan Egg Cups with Tofu

1. 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 the 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. You can taste it now 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 can firm up as much as possible.

Recipe Frequently Asked Questions

• Do these really taste like eggs? With the addition of the black salt, they taste pretty close! But, obviously, they’re 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 this recipe with garbanzo flour yet, so I would not know the measurements, but I do have this Vegan Breakfast Sandwich recipe with garbanzo flour “eggs.”
• Can these be frozen?  I haven’t frozen them and am unsure if I recommend it. I think they would be OK after thawing, but the texture might be significantly mushier.
• Do I really need to add black salt? No, but it’s what gives them their nice eggy flavor, so they will taste a bit different but still be good!
• How should I store my vegan egg cups? Store them in an airtight container in the refrigerator for 4-5 days.
• How should I reheat my egg cups? Reheat in the microwave for a minute or so. You can also cut them up and reheat them in a pan with some 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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5 from 1 review

• 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