Breakfast Muffins

Servings: Makes: 4




In a bowl, mix together all the ‘egg’ ingredients, except for the turmeric, until you have a smooth bubbly batter. Transfer 4 tbsp of this mixture to a different bowl and mix in the turmeric to colour it yellow.


Preheat the oven to 180°C (Gas Mark 4, 350°F). Cut the tofu into 4 equal ‘steaks’ and set aside. Mix all the other ingredients for the tofu together in a shallow dish. Add the tofu to the marinade and coat on all sides. Set aside for 30 minutes to absorb the marinade. This step can also be completed the night before, and refrigerated until ready to use.


Place the tofu and any remaining marinade in a baking dish and transfer to the oven. Bake for 20 minutes or until glazed and golden at the edges.


To make the ‘egg’, heat a frying pan over a medium heat and add the oil. Place the cooking rings into the pan, brush the inside surface with a little oil and carefully pour some batter inside each ring to come about 2cm up the sides of the ring. Turn the heat down to low and add a tbsp of the turmeric mixture into the centre of each ring to make the ‘yolk’. Put a lid on the pan and leave to cook gently while you toast the muffins.


To assemble the muffins, add a piece of tofu to each muffin half and top with a slice of cheese. Add the ‘egg’ on top of the cheese along with some tomato slices and your favourite sauce. Enjoy whilst hot.


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