Vegan Baked Eggs with Spinach and Tomatoes

Satisfy your cravings for a hearty yet wholesome breakfast or brunch with these Vegan Baked "Eggs" with Spinach and Tomatoes. This plant-based twist on a classic comfort dish features protein-packed extra-firm tofu blended with nutritional yeast, turmeric, and black salt for a creamy, egg-like texture and flavor. The vibrant medley of sautéed baby spinach and juicy cherry tomatoes adds a fresh, nutrient-rich base, while a hint of garlic and onion powder elevates the savory profile. Baked to golden perfection and garnished with fresh parsley, this dish is not only delicious but also entirely dairy-free, egg-free, and gluten-free, making it perfect for vegan and health-conscious eaters alike. Ready in under 45 minutes, this recipe is ideal for a cozy morning meal or as a show-stopping addition to your brunch table.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 14 ounces extra-firm tofu
• 3 tablespoons nutritional yeast
• 0.5 teaspoon turmeric powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.25 cup unsweetened almond milk
• 2 tablespoons olive oil
• 4 cups baby spinach
• 1.5 cups cherry tomatoes
• 0.5 teaspoon salt
• 0.25 teaspoon black salt (Kala Namak)
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Drain the tofu and press it to remove excess moisture. This can be done by wrapping it in a clean towel and placing a weight on top for about 10 minutes.

Step 3

Crumble the pressed tofu into small pieces and place in a blender or food processor.

Step 4

Add nutritional yeast, turmeric, garlic powder, onion powder, unsweetened almond milk, black salt, and regular salt to the food processor.

Step 5

Blend until you obtain a smooth and creamy consistency, scraping down the sides if necessary.

Step 6

Heat a tablespoon of olive oil in a large skillet over medium heat.

Step 7

Add baby spinach and cook until wilted, about 2-3 minutes. Remove spinach from skillet and set aside.

Step 8

Add another tablespoon of olive oil to the same skillet and add cherry tomatoes cut in halves. Cook until they begin to soften, about 3-4 minutes.

Step 9

Add spinach back to the skillet with tomatoes and stir to combine. Season with black pepper.

Step 10

Lightly grease four individual ramekins or a baking dish with olive oil.

Step 11

Divide the spinach and tomato mixture evenly among the ramekins or spread evenly in the baking dish.

Step 12

Pour the tofu mixture evenly over the vegetables.

Step 13

Bake in the preheated oven for about 20-25 minutes, or until the tofu mixture begins to set and the edges are golden.

Step 14

Allow to cool for a few minutes, then garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(863.7g)

Amount per serving	% Daily Value*
Calories	989.9

Total Fat 61.2g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 1890.4mg	0%
Total Carbohydrate 40.7g	0%
Dietary Fiber 19.1g	0%
Total Sugars 8.4g
Protein 77.2g	0%

Vitamin D 22.0IU	0%
Calcium 2986.3mg	0%
Iron 18.2mg	0%
Potassium 1948.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 30.2%

Carbs: 15.9%