{"id":73495,"date":"2022-04-06T17:26:54","date_gmt":"2022-04-06T17:26:54","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=73495"},"modified":"2022-04-07T20:30:56","modified_gmt":"2022-04-07T20:30:56","slug":"eggless-breakfast-bites","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/eggless-breakfast-bites\/","title":{"rendered":"Eggless Breakfast Bites"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t\"Eggless\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Eggless Breakfast Bites<\/h2><\/div>

Ingredients<\/h3>
  • <\/span>

    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
    <\/span><\/p><\/li>

  • <\/span>

    1\/4 cup nutritional yeast
    <\/span><\/p><\/li>

  • <\/span>

    1 teaspoon\u00a0ground turmeric
    <\/span><\/p><\/li>

  • <\/span>

    4\u00a0green onions, finely sliced
    <\/span><\/p><\/li>

  • <\/span>

    1\/2 cup\u00a0mushrooms, finely chopped
    <\/span><\/p><\/li>

  • <\/span>

    1\/4 cup tomato (any kind), diced and drained of excess liquid
    <\/span><\/p><\/li>

  • <\/span>

    1\/4 cup\u00a0bell pepper, diced
    <\/span><\/p><\/li>

  • <\/span>

    1\/3 cup vegan cheese (crumbled feta or grated cheese of your choice)* optional
    <\/span><\/p><\/li>

  • <\/span>

    Pinch of\u00a0black salt\u00a0(for an eggy taste) or\u00a0salt of your choice * optional
    <\/span><\/p><\/li>

  • <\/span>

    Finely ground black\u00a0pepper
    <\/span><\/p><\/li>

  • <\/span>

    Olive oil or Cooking oil spray\u00a0*optional<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Preheat the oven to 375\u00b0F and prepare a 12 cup muffin tray by spraying with a little cooking oil or lining with silicon\u00a0baking cups.<\/li>
    • Place pressed firm tofu, nutritional yeast and ground turmeric into a\u00a0high powered blender, and blend until the consistency is a creamy liquid and pour into a mixing bowl.<\/li>
    • Add the vegetables,\u00a0black salt\/salt and pepper into the blender. Scrape down the sides and stir the vegetables into the tofu mixture using a spatula.<\/li>
    • Scoop the mixture evenly between the muffin cups, sprinkle with vegan cheese – if using – and bake for 25 to 30 minutes until a\u00a0skewer\u00a0inserted into the breakfast bites comes out clean. <\/li>
    • Enjoy!<\/li><\/ul><\/div>