Vegan Simple Baked Eggs

Indulge in the wholesome comfort of Vegan Simple Baked "Eggs," a plant-based twist on the classic dish that's perfect for breakfast, brunch, or a light meal. This nutrient-packed recipe features a creamy base of firm tofu, chickpea flour, and nutritional yeast, elevated with the umami punch of black salt (Kala Namak) for an egg-like flavor. Brightened with fresh cherry tomatoes, wilted spinach, and a hint of turmeric, these vegan baked "eggs" are baked to golden perfection in ramekins or a muffin tin. With just 15 minutes of prep time and a total of under 30 minutes to make, it’s an easy and satisfying dish that’s as healthy as it is delicious. Garnish with fresh chives for a burst of color and flavor, and serve warm for a crowd-pleasing, protein-packed delight. Perfect for those seeking a gluten-free, dairy-free, and egg-free alternative to traditional baked eggs!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 50 grams chickpea flour
• 2 tablespoons nutritional yeast
• 180 milliliters unsweetened almond milk
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 0.5 teaspoon turmeric
• 0.25 teaspoon black salt (Kala Namak)
• 1 teaspoon baking powder
• 0.5 teaspoon sea salt
• 0.25 teaspoon ground black pepper
• 1 tablespoon olive oil
• 100 grams cherry tomatoes, halved
• 50 grams spinach
• 1 tablespoon chopped fresh chives, for garnish

Directions

Step 1

Preheat the oven to 200°C (400°F). Lightly grease a muffin tin or 4 individual ramekins with olive oil.

Step 2

Block the tofu and press it between kitchen towels to remove excess moisture. Crumble the tofu into a large mixing bowl.

Step 3

Add chickpea flour, nutritional yeast, almond milk, tahini, lemon juice, turmeric, black salt, baking powder, sea salt, and ground black pepper to the bowl.

Step 4

Using a blender or food processor, blend the mixture until smooth and creamy, scraping down the sides as necessary.

Step 5

Fold in the cherry tomatoes and spinach into the tofu mixture, distributing them evenly.

Step 6

Spoon the tofu mixture evenly into the prepared muffin tin or ramekins, filling them up to the top.

Step 7

Bake in the preheated oven for 20-25 minutes, or until the tops are firm and golden.

Step 8

Remove from the oven and let them cool for a couple of minutes before serving.

Step 9

Garnish with chopped fresh chives and serve warm.

Nutrition Facts

Serving size	(865.7g)

Amount per serving	% Daily Value*
Calories	967.9

Total Fat 57.3g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 1.9g
Cholesterol 0mg	0%
Sodium 2414.4mg	0%
Total Carbohydrate 57.7g	0%
Dietary Fiber 18.1g	0%
Total Sugars 13.3g
Protein 69.7g	0%

Vitamin D 66.8IU	0%
Calcium 3320.2mg	0%
Iron 10725.6mg	0%
Potassium 1965.6mg	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: 50.3%

Protein: 27.2%

Carbs: 22.5%