Tofu Breakfast Muffins

These are very delicious breakfast muffins! The lemon juice gives them a nice tang.
As I didnt have any spinach, I replaced the onion with apring onions to also have something green in the muffins. - Next time, I’ll make them with spinach to get the “original” taste.

PUL Team - April 19, 2025, 3:51 p.m.

Mmm sounds delcious, Sonja! Thanks for sharing your experience with the tofu muffins 🤗

These were delicious. I made them on a greased sheet pan and they came out great. This recipe is a keeper.

Hi, is it possible to make this in a pan instead of a muffin tin for more of a quiche-like dish?

PUL Team - Jan. 17, 2025, 7:46 p.m.

Hey Alenoosh, you make this in a pan for a quiche-like dish if you'd like! Just pour the mixture into a greased pie dish or baking pan instead of a muffin tin, and bake for about 35 - 40 minutes, or until the top is golden and the center is set 😊. We also have a recipe for a Leek & Spinach Tofu Quiche if that helps!

Alenoosh - Jan. 21, 2025, 10:11 a.m.

Thx a lot

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

PUL Team - Jan. 9, 2025, 2:59 a.m.

So glad to hear these are a go-to for a protein boost, Alma! In case it helps, we have a timer in our step-by-step "Make" mode 🤗

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.

Chantal - April 7, 2025, 2:48 p.m.

Hi Andi,
I was just thinking the same thing. Have you tried freezing them and if so how did they taste?

PUL Team - April 7, 2025, 3:24 p.m.

Hey friends! Samantha mentioned in a comment that they freeze well and can be popped in the microwave to warm up. We’d love to hear how it goes if you try it out! 😊

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?

PUL Team - Nov. 7, 2024, 6:13 p.m.

Hi Nox, the chickpea flour helps bind the muffins together and offers a nutty taste that we're not confident all-purpose flour will mimic well. We haven't tested it out, but perhaps you could try substitutes like almond flour or soy flour for a similar result. If you experiment with all-purpose flour we'd love to hear how it goes as well 😊

nox - Nov. 11, 2024, 2:28 p.m.

Alright. Thank you

Angela - Dec. 9, 2024, 6:06 p.m.

Just thought I would jump in to say you can make your own chickpea flour by placing dry chickpeas in a blender at high speed.

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?

PUL Team - May 29, 2024, 6:08 a.m.

Hiya Michelly, if your tofu mixture was on the drier side, you could also consider adding 1 - 2 tablespoons of plant-based milk to make sure the muffins are not as dry. Happy cooking 😊

Michelly Oliveira - May 29, 2024, 6:41 a.m.

Will do it the next time. Thank you 😊

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 :)

PUL Team - March 11, 2024, 7:31 p.m.

Aw we're so glad that the tofu muffins are being enjoyed, Samantha! Thanks for sharing your experience with them 🤗

With what can I replace the sun-dried tomatoes?

And what temp should I use my convection oven?

PUL Team - March 2, 2024, 10:36 p.m.

Hey Priya, you can replace sun-dried tomatoes with chopped roasted red peppers, olives, or marinated artichoke hearts for a similar salty umami flavour. For a convection oven, we can't say with certainty as we haven't tested it out. Perhaps you could try 325°F (160°C) and adjust the baking time accordingly. Enjoy the muffins!

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 ;)

PUL Team - Feb. 1, 2024, 7:18 p.m.

Hey Darja, thanks for the suggestion! Kala Namak is a form salt, sometimes called black salt. You're welcome to add table salt to taste if you'd like though!

Is the chickpea flour necessary for this recipe? Is it possible to use something else as a substitute?

PUL Team - Jan. 31, 2024, 7:02 a.m.

Hey Connor, the chickpea flour helps bind the muffins together so they're not too crumbly. We haven't tested it out but you can try substitutes like almond flour or soy flour 🤗

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 :).

PUL Team - Jan. 26, 2024, 5:26 p.m.

Hey there, Ola, thanks for sharing your experience. In case it helps sometimes kala namak is called Indian black salt. It might be more accessible at international grocery stores.

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

PUL Team - Jan. 23, 2024, 5:30 a.m.

Thanks for sharing your experience with the tofu muffins, Louise! We've adjusted some of the ingredients a bit to help with the flavour. We're sorry to hear about the texture of the muffins, if your tofu mixture was on the drier side, you could consider adding 1 - 2 tablespoons of plant-based milk to make sure the muffins are not as dry. 😊

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!

PUL Team - Jan. 4, 2024, 12:45 a.m.

So happy that the Tofu Breakfast Muffins were enjoyed, Megan! Thanks for the black salt tip too 🤗

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!

PUL Team - Dec. 21, 2023, 7:49 a.m.

Thanks a bunch for sharing your experience with the tofu muffins, Anna!

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.

PUL Team - Dec. 18, 2023, 5:23 a.m.

Thanks for sharing the insight, Amanda! We're so happy that the tofu breakfast muffins were enjoyed 🤗

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 👍🏼

PUL Team - Dec. 10, 2023, 1:24 a.m.

Hey Déborah, thanks for taking the time to share your experience with the tofu muffins. Our goal is 5 stars for each one so we're sad this one was disappointing! We suspect the crumbly texture may be because the mixture was too dry before it was baked. Thanks to your feedback, we've just updated the ingredient notes to mention not pressing the tofu, but rather, draining it to allow some liquid to remain in them - this should help the mixture better bind together. Thanks so much for helping us improve what we do! 😊

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!

PUL Team - Nov. 13, 2023, 10:31 p.m.

So happy to hear, Sasha, thank you! Enjoy the breakfast muffins 🤩

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?

PUL Team - Oct. 1, 2023, 10:51 p.m.

Hey Maria, we haven't tested it out but we're not 100% confident, as the tofu can seep out a significant amount of liquid when thawing, which can then change its texture. Do let us know if you give it a try though! 😊

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!

PUL Team - Sept. 23, 2023, 12:17 a.m.

Aw we're so thrilled that the tofu muffins are being enjoyed, Aria! Thank you 🤗

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? :)

PUL Team - Aug. 19, 2023, 10 p.m.

Hey Erin, so glad you're enjoying these! The experience can differ for everyone, even day by day. Two muffins might do the trick for some, while others might prefer three. To create a more well-rounded meal, if you find yourself still hungry after the muffins, you might want to think about complementing them with sources of protein or fiber. Options like plant-based yogurt, a small portion of nuts, or some fruit could work well. Overall, paying attention to our body's cues for hunger and fullness is the best approach. I hope this helps for now 😊.

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!

PUL Team - Aug. 6, 2023, 4:30 p.m.

So glad you enjoyed this one so much, Elsa!

Hi, i did not get spinach at the grocery, i wonder if i can use mushrooms instead? Any suggestion maybe?
Thanks

PUL Team - Aug. 4, 2023, 9:10 a.m.

Hey Roxy :) If you'd like to use mushrooms, we'd recommend chopping them up finely and first cooking them in a pan until they release all of their moisture. Let that moisture evaporate fully before adding them to the muffin batter. This way you'll avoid soggy muffins. I hope this helps!

roxi - Aug. 4, 2023, 12:08 p.m.

Yes, thank you! Will try that :)

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.

PUL Team - July 18, 2023, 2:48 a.m.

Such a massive compliment, Heidi, thank you! Thanks for sharing your experience with the recipe 🥰

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!

PUL Team - July 17, 2023, 1:10 a.m.

Thanks for sharing your experience with it, Megan, it means so much!

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.

PUL Team - July 13, 2023, 7:25 p.m.

Mmm these modifications sound delicious! Definitely giving chopped jalapeño a try soon 🤩

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.

PUL Team - July 12, 2023, 10:13 p.m.

Hey there, Lynette, thanks for sharing your experience with the muffins!

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.

PUL Team - June 29, 2023, 9:06 a.m.

So happy to hear, Kim, thank you!

I made this as a pie because I don’t have muffin tins and it is delicious!
Such a yummy savoury breakfast

PUL Team - June 5, 2023, 7:26 p.m.

Ooo love this idea! Thanks a bunch, Annabelle 🤗

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.

PUL Team - June 2, 2023, 3:10 p.m.

Hey Susanne, thanks for taking the time to share this. It's incredibly helpful so we can improve 🤗 This was indeed an oversight on our part, so we've increased the prep time, or apologies for any confusion. On our platform, the "prep time" is an estimate that includes steps like chopping, blending, and assembling. The "cook time" is listed separately. These two times can be viewed under the "Directions" tab on the recipe main page. The "total time" (combined prep + cooking) is the time you see displayed under the title of the recipe. In any case, we've upped the estimated preparation time for this recipe - we hope this helps for now 🙂

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 ;-))

PUL Team - April 3, 2023, 7:34 p.m.

Hey Kerstin, we're so happy to hear that the improved recipe was enjoyed! For the crumbliness, indeed it's possible that the muffins needed more time to cool down. And thanks a mil for the heads-up about the prep step, it's there now! You're amazing, thanks for all the support 🤗

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.

PUL Team - Feb. 23, 2023, 7:09 p.m.

Hi there, Melitta, we appreciate your experience with the tofu muffins! Thanks to your feedback, we've updated the recipe 🤓 It now has less chickpea flour and turmeric, which could have been contributing to the bitter taste, and we've also now added sun-dried tomatoes to elevate the flavours a bit more. I hope you enjoy them if you decide to give this updated recipe another go 🤗

Melitta - April 4, 2023, 6:23 p.m.

I will definitely give them another try! Thank you for taking time to update the recipe!

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

PUL Team - March 31, 2023, 9:01 a.m.

Hey Kerstin, thanks a bunch for your feedback on the recipe! We took your advice and made some changes to it. We added some sun-dried tomatoes (a real flavour boost!) and also played around with the spices and chickpea flour to get it just right. If you give it another go, we hope you like the new and improved version! 😋