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Tofu Breakfast Muffins
App exclusive
55 min
Breakfast
Snack
muffins
Total
55 minPrep
20 minCook
35 minContains

soy
Free from

peanut

tree nut

sesame

gluten
App Exclusive Recipe
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What others say
Hi, is it possible to make this in a pan instead of a muffin tin for more of a quiche-like dish?
These are my go to breakfast when I want to add some more protein to my diet. I am actually amazed at how nice they are in flavour, I have managed to ruin the texture a few times but that is on me for leaving them in the oven for a little too long :3
I tried these and they are great! I think I might try freezing them for meal prep 🤔. Lmk if someone else has already tried freezing them.
I really enjoyed these. Flavor was great! My son had one when they were hot and softer that he spread out on some naan and he loved it.
What if you don’t have chickpea flour, can you use all purpose flour instead?
So delicious:)
Good but I think would make it again. It was just ok
These have been a hit in my house as-is, but I used it as a breakfast sandwich filling topped with sauteed mushrooms and vegan cheddar and it was especially divine!
Torn for this one. It stuck to the well greased pan so much that I have a big bowl of scrambled omelette. However the flavours were good, so we will enjoy these. I used frozen peas instead of bell pepper and shredded carrot instead of sundried tomatoes. And I also blitzed the spinach before cooking it. Nice flavours.
This is a great recipe; love it!
I made it and it was very delicious, although a bit dry for my taste. Maybe reducing the amount of chickpea flour and adding a bit of oil to the tofu mixture would help?
I’ve made these for the first time this morning and thought they were really tasty. I had all the ingredients so made them exactly as per the recipe but I can also see that they will be so easy to mix it up with what ever I have to use up from the fridge for future batches
These are so yummy and filling! They are perfect for a plant-based snack after I workout. I used chopped baby kale instead of spinach and really enjoyed them with that swap as well.
I prepared these for a breakfast date with friends and they were a total hit.
An amazing savoury snack
These are so good! I’ve been making them at the beginning of the week and eating a few every day throughout the week. The texture varies depending on the tofu I’m using but I really don’t mind because they taste so good! Also, I have tried freezing these and it works great. I just take them out of the freezer and pop them in the microwave until warm :)
With what can I replace the sun-dried tomatoes?
And what temp should I use my convection oven?
delicious, i substitute halfe of the spinach with white cabbage, becsuse i havent enough. I add some extra seasalt, but in the end there wasn' t still enough salt, so next time i will add some more. (I dont eat very salty)
little tip: if the tofu tastes a bit musty, add some lemonjuice.
Maybe you should ad salt to the tofu mixture ;)
Is the chickpea flour necessary for this recipe? Is it possible to use something else as a substitute?
Had to googled what is Kala namak, not available where I live. I thought oh black salt so himalyan salt should work instead but think I added too much, it tasted too salty. Would be good if you could get an alternative with the alternative quantity :).
I've made this recipe many times by now, and it still rocks - I keep substituting the veggies with whatever I have on hand and needs using (I find that finely diced carrots fit it perfectly, for example), adjusting spices to complement those veggies, but the original recipe is great too.
Despite all the nice spices and vegetables, I think that the flavour was bland. Moreover, my muffins were too crumbly and dry (I did not press the tofu, and I did not exceed temp/time in oven 😉)
I must say though that this was a good, filling portion of protein and vegetables to fill the quota for breakfast
Made with cornmeal instead of the chickpea flour, worked well. Tastes great works well for a quick meal, snack and on the go.
Really tasty snack. I'm using them for lunches alongside soup.
Must remember to get smaller spinach next time or break it up because it stopped the muffins sticking as well as the leaves were so big!
LOVED these. The only thing we did differently was added about 1tbsp of black salt to make it more "eggy." Would definitely make again!
I used half extra firm tofu, the other half had a bit more moisture, plus I added a bit more lemon juice to get to the right battery texture. Used broccoli instead of bell pepper, they came out great and didn't stick to the muffin tin which is very helpful :) Very tasty hot or cold!
These are delicious and as I only had extra firm tofu I added a small amount of oat milk to loosen it up and the mixture ended up looking rather like a cake mix if that is a helpful image in terms of what you're going for as they held together fine. Delicious both hot and cold.
Disappointed by this recipe, although I mixed the tofu mixture until it got creamy, the muffins were falling until pieces when I took them off the ''plate'' (even cold)... But they taste good 👍🏼
These are really good💫 made them as a breakfast prep for a couple of days. At first, it seemed like a lot of work, but I'm super happy with the result!
Ours didn’t hold together very well but were still very yummy!
They are delicious. I managed a great consistency and structure with the tofu I used. I will make them again
Can these muffins be frozen?
Oh my goodness, these were my STAPLE breakfast for the last couple of days and I'm usually a sweet tooth gal for brekki! 😉. These tofu muffins took the cake! I am making a double batch next time!
I’ve made this recipe several times and I LOVE it. Make sure your batter is wet enough (moisture can vary by tofu brand) and I highly recommend silicone baking cups. But this is such a simple, flavorful, and healthy breakfast.
These are scrumptious! It’s hard to stop eating at just one or two…okay three. How many is too many in one sitting? :)
This is by far my favourite recipe on the app!!! I was not sure what to expect for breakfast muffins but it will now be my go-to breakfast recipe. I substituted the red pepper with celery and it added an amazing crunch!
Hi, i did not get spinach at the grocery, i wonder if i can use mushrooms instead? Any suggestion maybe?
Thanks
These are probably the best savoury breakfast muffins I have tried. All the other ones I have tried taste like chickpea flour with veggies. Definitely going to be part of my breakfast/snack rotation!
I had to add some extra water into the tofu mixture, maybe it is the brand of tofu I am using.
These were delicious! My teenage daughters liked them too. Mine held together just fine. I did not press the tofu but squeezed a lot of the moisture out before adding the other ingredients. These will be part of our regular breakfast rotation!
These were pretty delicious. I think next time I’ll add a little regular salt to the veggies while they cook, I’d like it a tad more salty.
A few changes I made was I used extra firm tofu because that’s all my store had. The egg mixture was crumbly so I added a little water at a time to the food processor until it was the right texture. I also added a chopped jalapeño. I let them cool completely before removing and they held together.
I thought the flavor was really good. Mine seemed to have too much moisture, so they fell apart a bit. When I make them again (because I will 😁) I’ll press the tofu and decrease the lemon juice to see if they will bind a bit better. Great for meal prep for the week.
I loved this recipe. Easy to make. Tasted like I was eating a quiche. I will definitely make this one a go to recipe. I think it would be good in a breakfast wrap.
I made this as a pie because I don’t have muffin tins and it is delicious!
Such a yummy savoury breakfast
The preparation time is about 45min without the baking time.
You need time for chopping, cooking, processing, filling the batter into the moulds and so on.
I really dislike if the mentioned time just refers to the actual cooking time.
If I like them or not I will tell when they are out of the oven.
Very tasty
Made them according to the improved recipe and it’s definitely a lot better! Now they’re yummy! The only issue I had was that they kept falling apart when I tried to get them out of the muffin tin, but maybe I had to wait longer for them to cool down. I put them in the oven without the tin for 5 more minutes to harden a bit on the bottom. They were really really yummy now though with the sun dried tomatoes!
(Chopping them isn’t yet part of the app instructions by the way ;-))
These are great grab heat and go breakfasts or a quick snack. Paired with a little salsa ♥️
I love the idea of these breakfast muffins. It worked well for me but I think the chickpea flour makes it slightly bitter for my taste. The rest of the family didn’t think so. I will try to bake it next time with roasted chickpea flour. I heard that can get rid of the slight bitter taste.
They’re really yummy and the corn works really well in them! Have only tried one fresh from the oven, tomorrow morning the proof will be in the pudding/muffin ;-)
But there’s something missing in them to make them 5/5, I can’t quite pinpoint it though. But will definitely make them again and possibly tweak a lil myself :D