Vegan Egg Muffins


Start the day right with these vegetable packed high protein Vegan Egg Muffins! An easy make ahead breakfast option made with wholesome ingredients. Gluten free.



  • 1 420g (15oz) package of medium firm tofu
  • 2 tsp tahini
  • 2 tbsp chickpea flour
  • 3 tbsp nutritional yeast
  • 1 tbsp miso paste
  • ¼ tsp turmeric
  • ½ tsp onion powder
  • ¾ tsp salt
  • ½ tsp pepper
  • ¼ tsp black salt
  • 3 garlic cloves, finely chopped
  • 1 cup broccoli, chopped (120g)
  • 1 red bell pepper, chopped (100g)
  • 1/2 cup corn (80g)
  • 2 scallions, roughly chopped


  1. Preheat oven to 350. Line or spay 6 muffin tins.
  2. Over high heat, drizzle a pan with a little oil (or water for oil-free). Fry the garlic until browned. Add in the broccoli, bell pepper and corn. Season with salt and pepper and fry for around 1 minute. Add in the scallion and fry for another 30 seconds. Remove from the heat.
  3. Into a food processor, puree the tofu. Add in the chickpea flour, nutritional yeast, tahini, miso paste, turmeric, onion powder, salt, pepper and black salt. Puree until combined.
  4. In a large bowl combine the tofu mixture with the vegetables and stir. Transfer into the 6 muffin tins.
  5. Place into the oven and bake for 25-35 minutes, rotating the muffin tin tray at 15 minutes. The tops should be lightly browned.
  6. Allow it to cool on a cooling rack for at least 10 minutes. Serve and enjoy!


  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).


  • Serving Size: 1 muffin
  • Calories: 94
  • Sugar: 1.75g
  • Sodium: 571mg
  • Fat: 4.1g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 0.7g
  • Trans Fat: 0
  • Carbohydrates: 5.8g
  • Fiber: 1.9g
  • Protein: 8.6g
  • Cholesterol: 0