Perfect for Sunday morning brunch! 😋
These yummy vegan breakfast muffins are delicious served warm and are super quick & easy to make!
You can store them in the fridge and use within 4 days or why not freeze a batch!
Ideal for breakfast or perfect for a quick go to lunch accompanied by soup or salad.
INGREDIENTS
500 grams block of firm tofu lightly pressed
1 tablespoon coconut oil or any oil
1 cup chopped mushrooms
2 cups Spinach
4 cloves garlic minced
3 tablespoons chopped onions
Salt and pepper to taste for the veggies
7 sundried tomato halves, diced
1 cup almond milk
3 tablespoons nutritional yeast
½ teaspoon
¼ teaspoon black pepper
a pinch of turmeric for colour
1 teaspoon dried chives or 1 tablespoon freshly chopped chives
½ teaspoon baking powder
INSTRUCTIONS
Preheat oven to 375°F/190°C. Begin to press your tofu and set aside until you are ready for it. Grease a 12-cup muffin container and set aside.
In a pan over medium high heat, heat the coconut oil. Add in the mushrooms, spinach, garlic, onions, and 6 of the 7 sun-dried tomato halves, stirring to combine with the oil. Season lightly with salt and pepper to taste. Allow to cook through until the onions are translucent, spinach is shriveled and mushrooms shrunken, about 5 to 8 minutes, stirring occasionally. Remove from heat and set aside
.
In a high powered blender, add the tofu, almond milk, nutritional yeast, sea salt and black pepper, turmeric, and baking powder. Blend on high until everything is completely smooth and there are no lumps. I blended mine twice to ensure this.
Stir in with a wooden spoon all of the fillings from the pan, plus the chives to combine. You can taste here and decide if you want any more nutritional yeast, or sea salt.
Spoon out the mixture into 12 greased muffin cups, trying to get an even amount of toppings in each. Top each cup with the last of the sun-dried tomato half.
Bake quiche muffins for approximately 35 minutes until golden and your baking until a toothpick stuck in the middle comes out mostly clean. Remove from oven and allow to rest for 5 minutes on the counter in pan. Then, loosen edges with a knife and remove onto a wire rack, so that they can cool completely without getting soggy.
Enjoy warm!
Tip - If you find that you have soggy bottoms (which no-one wants!) then place them upside down on a baking tray and put them back in the oven for 10 minutes to firm them up.
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