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Healthy Vegan Egg Bites

Delightful, fluffy, plant-based treats that mimic traditional egg bites, packed with flavor and perfect for any meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Plant-Based, Vegan
Calories: 80
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup silken tofu (drained and blended until smooth)
  • 1 cup chopped spinach (fresh or thawed from frozen)
  • ¼ cup bell pepper (diced)
  • ¼ cup onion (finely chopped)
Spices
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric (for color and health benefits)
  • to taste Salt and black pepper
Optional Flavor Enhancements
  • ¼ cup nutritional yeast (optional, for a cheesy flavor) Add for extra flavor
  • 1 tablespoon olive oil (for stirring veggies)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with silicone cups for easy removal.
  2. In a skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, stirring them until they soften, about 2-3 minutes. Then mix in the spinach and cook for another minute until wilted.
  3. In a blender, combine the silken tofu, turmeric, garlic powder, salt, and pepper. Blend until smooth and creamy.
  4. Pour the tofu mixture into a bowl and fold in the cooked veggies. If you’re using nutritional yeast, stir it in at this stage for an added cheesy flavor.
Baking
  1. Spoon the mixture into each muffin cup, filling them about ¾ full for the best results.
  2. Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the bites are firm and slightly golden on top.
Serving
  1. Remove from the oven and let them cool slightly before taking them out of the tin. Serve warm or at room temperature.

Notes

These bites can be customized with different vegetables or spices. Store leftovers in an airtight container in the fridge for up to 5 days. They can be frozen for up to 3 months.