Jessica in the Kitchen · by Jessica Hylton★ 5.0 (41)
Vegan Quiche Muffins with Sun-dried Tomatoes and Spinach
NUTRITION · PER SERVING50M COOK
CAL 3%·PRO 11%
CARBS 4G27% OF CAL
1G FIBER2G SUGAR1G OTHER
FAT 4G48% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory muffins made with tofu, spinach, sun-dried tomatoes, and mushrooms. Protein-packed and versatile for breakfast or lunch throughout the week.
mainamericantofu🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 (16 ounce) block extra firm tofu (pressed (1 lb.))
- 1 tablespoon coconut oil (or any oil)
- ¼ cup mushrooms ((68g) chopped )
- 2 cups spinach
- 4 cloves garlic (minced)
- 3 tablespoons chopped onions
- Salt and pepper to taste (for the veggies)
- 7 sundried tomato halves ((49g) diced)
- 1 cup almond milk (or any vegan milk)
- 3 tablespoons nutritional yeast
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- pinch of turmeric (for colour)
- 1 teaspoon dried chives (or 1 tablespoon freshly chopped chives)
- ½ teaspoon baking powder
- pinch black salt (kala namak - totally optional)
At a glance
PER SERVING · TIME 50M
CAL 3%·PRO 11%
CARBS 4G27% OF CAL
1G FIBER2G SUGAR1G OTHER
FAT 4G48% OF CAL
1G 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
- 15m
- Cook
- 35m
- Sodium
- 122mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 275mg
- Calcium
- 152mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 122MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.