Name: Easy Tofu Breakfast Muffins
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup onion (chopped); 2 cups mushroom, chopped (button, cremini, or portobello); 1 tsp ground turmeric; 1 tsp onion powder; 1 tsp dried oregano; ¼ tsp salt (optional); 2 cups organic kale (chopped); 2 tbsp basil, finely chopped (optional); 14 oz organic tofu (firm or extra firm, drained); ¼ cup plant-based milk (plain, unsweetened); 3 tbsp nutritional yeast; 1 tbsp organic tamari (reduced-sodium, or coconut aminos); ¾ tsp mustard powder; ¼ tsp salt (optional); ¼ tsp ground black pepper (optional)

Swap eggs for tofu in these easy-to-prepare savory breakfast muffins that can be made ahead of time for breakfast on the run or enjoyed immediately after they come out of the oven. Tofu makes a wonderful replacement for eggs because of its texture, protein content, and its neutral flavor. Bonus: these also make tasty and sustainable grab ‘n go snacks!

Sauteed Vegetables

1 cup onion (chopped)

2 cups mushroom, chopped (button, cremini, or portobello)

1 tsp ground turmeric

1 tsp onion powder

1 tsp dried oregano

¼ tsp salt (optional)

2 cups organic kale (chopped)

2 tbsp basil, finely chopped (optional)

Tofu

14 oz organic tofu (firm or extra firm, drained)

¼ cup plant-based milk (plain, unsweetened)

3 tbsp nutritional yeast

1 tbsp organic tamari (reduced-sodium, or coconut aminos)

¾ tsp mustard powder

¼ tsp salt (optional)

¼ tsp ground black pepper (optional)

Preheat the oven to 375 degrees F. Line mini muffin tins with paper liners.

Heat a large stovetop pan over medium-high heat. Add the onions, stirring frequently, and cook until the onions are translucent, about 2–3 minutes.

Add 2–4 tablespoons of water to deglaze the pan, turn the heat down to medium, stir in the mushrooms, and cook for another 2–3 minutes, stirring occasionally.

Add the turmeric, onion powder, oregano, and salt. Mix well so they coat the vegetables.

Stir in the kale and basil (if using) until the kale is slightly wilted (about 30–60 seconds). Turn off the heat and set aside.

Make the tofu: In a food processor, add the tofu, milk, nutritional yeast, tamari, mustard powder, and salt, if using. Blend until smooth.

Transfer the tofu into the vegetable mixture and stir until the tofu and vegetables are combined.

Transfer the tofu and vegetable mixture into the muffin liners, filling to the top. It should make approximately 24 mini muffins.

Cook for 30–35 minutes, until golden brown on top. Let sit for 10 minutes before serving. The top should be golden brown.