Eggless Breakfast Bites
540 grams of organic firm tofu, pressed and drained with a tofu press, or by sandwiching your blocks of tofu between two plates, with something heavy on top for about 20 minutes
1/4 cup nutritional yeast
1 teaspoon ground turmeric
4 green onions, finely sliced
1/2 cup mushrooms, finely chopped
1/4 cup tomato (any kind), diced and drained of excess liquid
1/4 cup bell pepper, diced
1/3 cup vegan cheese (crumbled feta or grated cheese of your choice)* optional
Pinch of black salt (for an eggy taste) or salt of your choice * optional
Finely ground black pepper
Olive oil or Cooking oil spray *optional
- Preheat the oven to 375°F and prepare a 12 cup muffin tray by spraying with a little cooking oil or lining with silicon baking cups.
- Place pressed firm tofu, nutritional yeast and ground turmeric into a high powered blender, and blend until the consistency is a creamy liquid and pour into a mixing bowl.
- Add the vegetables, black salt/salt and pepper into the blender. Scrape down the sides and stir the vegetables into the tofu mixture using a spatula.
- Scoop the mixture evenly between the muffin cups, sprinkle with vegan cheese – if using – and bake for 25 to 30 minutes until a skewer inserted into the breakfast bites comes out clean.