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Eggless Breakfast Bites

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.
  • Enjoy!

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