Breakfast
Tofu and Mushroom Muffins
45min
12 servings
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

Wheat
Ingredients
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Steps
Read instructions and get ready to cook
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.
Mix the dry ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
Prepare the tofu
Drain the tofu and pat it dry with paper towels. Crumble the tofu into small pieces.
Prepare the mushrooms
Clean the button mushrooms with a damp cloth and slice them thinly.
Mince the garlic and scallions
Peel and mince the garlic cloves. Thinly slice the scallions, separating the white and green parts.
Mix the wet ingredients
In a separate bowl, whisk together the crumbled tofu, olive oil, and almond milk until well combined.
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.
Fill the muffin cups
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins
Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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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