Vegan Omelette Muffin – Perfect Christmas Breakfast

Vegan Omelette Muffin – Perfect Christmas Breakfast
  • 300 g silken tofu
  • 4 tbsp chickpea flour
  • 1 clove of garlic
  • 1 tsp baking powder
  • 3 tbsp nutritional yeast
  • 1 cup of sliced vegetables of your choice (I used cherry tomatoes, mushrooms and spring onions)*
  • 1 tsp coconut oil
  • pinch of turmeric (optional, but it gives a nice yellow colour)
  • pepper and salt (I used kala namak for the eggy taste)
  1. Preheat oven to 180°C and lightly butter two small ramekins with coconut oil or vegan butter.
  2. Heat up coconut oil in a pan, add vegetables, then sauté them for 2-5 minutes.
  3. Add tofu, flour, garlic, baking powder, nutritional yeast, turmeric, salt and pepper to a food processor and blend until completely smooth.
  4. Divide sautéed veggies evenly into the two ramekins. Then fill the forms with the tofu mixture. The omelettes will puff up a bit when you bake them, so make sure to leave a little of space at the top.
  5. Bake for about 45 minutes. Serve immediately. Enjoy!

Credit to Green EVI

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