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Tofu and Mushroom Muffins

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45min

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12 servings

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These savory and nutritious tofu and mushroom muffins are a perfect plant-based breakfast or snack option. The combination of protein-rich tofu and earthy mushrooms creates a satisfying and flavorful muffin that's sure to keep you feeling full and energized throughout the morning.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Soy

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Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.

2
Mix the dry ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.

3
Prepare the tofu

Drain the tofu and pat it dry with paper towels. Crumble the tofu into small pieces.

4
Prepare the mushrooms

Clean the button mushrooms with a damp cloth and slice them thinly.

5
Mince the garlic and scallions

Peel and mince the garlic cloves. Thinly slice the scallions, separating the white and green parts.

6
Mix the wet ingredients

In a separate bowl, whisk together the crumbled tofu, olive oil, and almond milk until well combined.

7
Combine the ingredients

Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the sliced mushrooms, minced garlic, and sliced scallion whites.

8
Fill the muffin cups

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

9
Bake the muffins

Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

10
Cool and serve

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Garnish with the reserved sliced scallion greens before serving.

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