Tofu Breakfast Muffins
Tofu Breakfast Muffins are a delightful, nutritious way to start your day! Bursting with protein-packed tofu and vibrant veggies, these savory muffins are perfect for busy mornings or leisurely brunches. The easy preparation takes under 30 minutes, making it simple to whip up a batch for meal prep or a quick grab-and-go breakfast. Enjoy them fresh from the oven or stored in the fridge for healthy snacks throughout the week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 cup firm tofu (crumbled)
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/2 cup fresh spinach (chopped)
- 1/2 cup shredded carrots
- 2 tbsp olive oil
- 1/2 cup plant-based milk (almond or soy)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners.
- Crumble the firm tofu into a bowl until it resembles ricotta cheese.
- In another bowl, mix whole wheat flour, baking powder, garlic powder, onion powder, salt, and pepper.
- Combine the crumbled tofu with olive oil and plant-based milk until smooth. Stir in chopped spinach and shredded carrots.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Scoop the batter into the muffin tins and bake for 20-25 minutes or until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg