Oh My Veggies · by Nicole★ 5.0 (1)
Savoury Oat And Tofu Vegan Egg Muffins
NUTRITION · PER SERVING20M COOK
CAL 4%·PRO 9%
CARBS 11G54% OF CAL
2G FIBER6G OTHER3G TOTAL SUGAR
FAT 2G26% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory baked muffins made with tofu, oats, and chickpea flour, spiced with curry and turmeric, with kale and red onion. A portable, protein-rich breakfast or snack.
maintofueggsbeans🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 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
- 1/2 cup chickpea flour
- 3/4 cup plant based milk
- 1 tbsp apple cider vinegar
- juice of 1/2 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*)
At a glance
PER SERVING · TIME 20M
CAL 4%·PRO 9%
CARBS 11G54% OF CAL
2G FIBER6G OTHER3G TOTAL SUGAR
FAT 2G26% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 84mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 119mg
- Calcium
- 98mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 84MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.