Turkish-Inspired Garlic & Herb Tofu 'Egg' Muffins with Plant-Based Cheese

Vegan

A 500-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 block (350g) firm tofu, pressed and crumbled
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup plant-based milk
• 2 tbsp nutritional yeast
• 1/2 tsp black salt (kala namak)
• 1/4 tsp turmeric powder
• Pinch of red pepper flakes
• Salt and black pepper to taste
• 1/4 cup shredded plant-based mozzarella cheese
• 2 slices vegan turkey bacon, cooked crisp and crumbled

Instructions

1. Prep: Preheat oven to 190°C (375°F). Lightly grease a 6-cup muffin tin.
2. In a large bowl, combine the crumbled tofu, olive oil, minced garlic, chopped parsley, chopped dill, plant-based milk, nutritional yeast, black salt, turmeric powder, red pepper flakes, salt, and black pepper. Mix well until everything is evenly combined.
3. Spoon the tofu mixture evenly into the prepared muffin tin cups, filling each about three-quarters full.
4. Sprinkle the shredded plant-based mozzarella cheese over the top of each muffin.
5. Bake for 20-25 minutes, or until the muffins are set and lightly golden brown.
6. Carefully remove the muffins from the tin and serve immediately, topped with crumbled vegan turkey bacon.