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!
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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
