Savoury oat and tofu vegan egg muffins! These treats are a great vegan alternative to egg muffins, using tofu, chickpea flour and oats. Enjoy them as a make-ahead breakfast on the go, or a quick and healthy snack. Gluten-free and oil-free.
![Oat and tofu vegan 'egg' muffins](https://ohmyveggies.com/wp-content/uploads/2022/02/Oat-and-tofu-vegan-egg-muffins-11-800x1200.jpg)
I've been switching up my breakfast a lot recently. It's easy to get stuck in a rut and eat the same thing over and over again. After all, I wake up super hungry and need to eat ASAP which doesn't leave a lot of room for imagination. Or I need some very quick fuel after a workout. The solution to that is prepping my breakfasts ahead of time. That's often at the start of the week, or the night before - regardless, getting my prep game on point allows creativity to do its thing.
And that's where these tofu ‘egg’ breakfast muffins come in. I suggest any breakfast lovers try these out, and make a double batch - I often eat the whole thing in one sitting because they're just that irresistible!
![Vegan 'egg' muffins sitting on a cooling rack](https://ohmyveggies.com/wp-content/uploads/2022/02/Oat-and-tofu-vegan-egg-muffins-5-800x1200.jpg)
Vegan egg muffins - a perfect breakfast or snack option!
I created this recipe after remembering how much I loved muffins for breakfast back in the day. Egg muffins, to be more specific. In fact, eggs were the hardest thing for me to give up when I went vegan because they’re much harder to replicate than, for example, milk and cheese.
![Tofu muffins next to a jar of tahini sauce](https://ohmyveggies.com/wp-content/uploads/2022/02/Oat-and-tofu-vegan-egg-muffins-10-800x1200.jpg)
Of course, this is a healthier recipe and they don’t taste exactly like what I remember of ‘real’ egg muffins. But the tofu still adds an eggy texture (kinda like scrambled tofu in muffin form), and there’s a bit of cheesiness coming from nutritional yeast - I think we can all agree that nutritional yeast is a magical ingredient.
Another key ingredient here is chickpea flour. I use this all the time to make chickpea omelettes, and it has a similar function in these vegan egg muffins. Just a small amount brings everything together and makes the final breakfast muffins more realistic. I usually get mine from local health food stores, but you can buy it online too.
![Plate of vegan 'egg' muffins next to tahini sauce on a white plate](https://ohmyveggies.com/wp-content/uploads/2022/02/Oat-and-tofu-vegan-egg-muffins-7-800x1200.jpg)
I also added some kale and red onion into the batter. They both crisped up nicely in the oven and gave a bit of extra colour and crunch to the final vegan egg muffins. If you're not a fan of eating fresh kale by itself, these may be the best option for you as a yummy way to get in your greens.
Vegan breakfast doesn’t get much better than tofu 'egg' muffins
![Oat and tofu vegan 'egg' muffins on a cooling rack next to a jar of tahini](https://ohmyveggies.com/wp-content/uploads/2022/02/Oat-and-tofu-vegan-egg-muffins-12-800x1200.jpg)
Find yourself running out of breakfast ideas, or need something quick and simple to fuel your morning? Make a batch of these vegan egg muffins muffins! You won't regret it. They’re:
![Stack of vegan tofu muffins on a cooling rack](https://ohmyveggies.com/wp-content/uploads/2022/02/Oat-and-tofu-vegan-egg-muffins-9-800x1200.jpg)
- Fuss-free and super easy to make. All you need is a large mixing bowl and a muffin tray!
- Crispy on the outside and soft on the inside.
- Made entirely from healthy, plant based ingredients.
- Oil-free.
- High in protein, thanks to the tofu and the chickpea flour.
- Also perfect as a quick snack.
- Great as a side or appetizer to bring to party tables.
- The yummiest way to enjoy vegan egg muffins.
What you'll need
These are the main ingredients:
![Ingredients to make vegan breakfast muffins](https://ohmyveggies.com/wp-content/uploads/2022/02/Vegan-egg-muffins-ingredients-800x1200.jpg)
- Extra firm tofu
- Gluten-free oats
- Nutritional yeast
- Curry powder
- Turmeric
- Cumin
- Chickpea flour
- Plant based milk
- Apple cider vinegar
- Lemon juice
- Flax egg (ground flaxseed stirred together with water, left to soak for around 5 minutes)
- Kale
- Red onion
- Salt
How to make the perfect savoury vegan breakfast muffins
STEP 1: Preheat the oven to 200 degrees C/400 F.
STEP 2: In a large mixing bowl, combine the tofu, gluten-free oats, nutritional yeast, curry powder, turmeric, cumin, chickpea flour, plant based milk, apple cider vinegar, lemon juice, and the flax egg. Stir together really well.
STEP 3: Add the kale and red onion. Season with salt, and stir together once more.
STEP 4: Divide the batter evenly on a muffin tray or between muffin cases. Bake in the oven for 12-15 minutes, until crispy on the outside.
Some extra notes and tips:
- Store them in the fridge for up to 5 days. They can be eaten cold or reheated in the microwave.
- Add other vegetables of your choice to make them your own: tomatoes and any leafy greens work really well.
- For utmost deliciousness, serve them with toast, a side salad and some ketchup on top.
- Add grated vegan cheese if you want them to be even more realistic.
![Oat and tofu vegan 'egg' muffinns](https://ohmyveggies.com/wp-content/uploads/2022/02/Oat-and-tofu-vegan-egg-muffins-8.jpg)
Some more savoury vegan breakfast ideas:
- Breakfast burrito bowl
- Buckwheat crepes with mushrooms
- Savoury oatmeal with zucchini and black beans
- White bean skillet potatoes with garlic mushrooms
- Buckwheat pancakes with tahini veggie slaw
In the comments, let me know your favourite thing to have as a quick and convenient breakfast. And if you give these vegan egg muffins a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations!
Recipe
![](https://ohmyveggies.com/wp-content/uploads/2022/02/Oat-and-tofu-vegan-egg-muffins-8.jpg)
Equipment
- Conventional oven
- Muffin tray
Ingredients
- 10 oz extra firm tofu
- 1.5 cups gluten free oats
- 1 tbsp nutritional yeast
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- ½ cup chickpea flour
- ¾ cup plant based milk
- 1 tbsp apple cider vinegar
- juice of ½ lemon
- 1 flax egg (1 tbsp flax seeds + 2 tbsp water, set aside for 5 minutes)
- 1 cup kale de-stemmed and chopped
- 1 large red onion chopped
- salt to taste*
Instructions
- Preheat the oven to 200 degrees C/400 F.
- In a large mixing bowl, combine the tofu, gluten-free oats, nutritional yeast, curry powder, turmeric, cumin, chickpea flour, plant based milk, apple cider vinegar, lemon juice, and the flax egg. Stir together really well.
- Add the kale and red onion. Season with salt, and stir together once more.
- Divide the batter evenly on a muffin tray or between muffin cases. Bake in the oven for 12-15 minutes, until crispy on the outside.
- Serve immediately or store in the fridge for up to 5 days.
Video
Notes
Nutrition
![Click here to pin this for later](https://ohmyveggies.com/wp-content/uploads/2022/02/6_Pin-this-for-later.jpg)
![Oat and tofu vegan egg muffins Pinterest](https://ohmyveggies.com/wp-content/uploads/2022/02/Oat-and-tofu-vegan-egg-muffins-1-576x1200.jpg)
![Vegan and easy tofu egg breakfast muffins Pinterest image](https://ohmyveggies.com/wp-content/uploads/2022/02/Vegan-and-easy-tofu-egg-breakfast-muffins.jpg)
![Oat and tofu vegan egg muffins Pinterest](https://ohmyveggies.com/wp-content/uploads/2022/02/oat-tofu-vegan-egg-muffins.jpg)
![Made with tofu and oats, there vegan 'egg' muffins are great for a make-ahead breakfast that's high in protein and super healthy. Or, serve them as an energising snack! Oat and tofu vegan 'egg' breakfast muffins pin](https://ohmyveggies.com/wp-content/uploads/2022/02/OAT-AND-TOFU-VEGAN-EGG-MUFFINS.jpg)
Jana says
Thank you for this recipe - just what I was looking for. Have you heard of 'kala namak'? Also known as black salt (even though the actual color is sort of pink-ish). It gives an eggy smell and taste. I would recommend giving it a try. I will try and find some before I test your recipe. Happy cooking 😊