Macros

P: 21g   F: 7g   C: 20g
 

*These macro numbers are subject to change based on source, brands of product and individual goals.*
*These numbers can be adjusted to fit your own macro numbers based off your specific calculations.*

Ingredients:

• 5 oz firm tofu, drained and pressed to remove excess liquid
• 1 TBS nutritional yeast
• 1 green onions, finely chopped
• 2 mushrooms, finely chopped
• 1/8 cup tomato, finely chopped and drained to remove excess liquid
• 1/2 bell pepper, finely chopped
• 1/4 cup broccoli, finely chopped
• 2 oz sweet potato- diced
• Salt & Pepper- to taste

Method:

1. Preheat the oven to 375°F and prepare a 12 cup muffin tray by spraying with a little cooking oil or lining with silicon baking cups.
2. Place pressed firm tofu, nutritional yeast into a blender, and blend until the ingredients are liquefied and creamy.
3. Add the vegetables, salt, pepper and any other seasonings of choice into the blender. Scrape down the sides and stir the vegetables into the tofu mixture using a spatula.
4. Scoop tofu vegetable mixture and evenly divide into muffin tins  
5. Bake for 25 to 30 minutes until a toothpick inserted into the “egg” bites comes out clean. Enjoy!

Uneaten vegan “egg” bites should be stored in the fridge, where they’ll keep for around 3 days. They are delicious cold or left to warm up at room temperature for a few minutes. Alternatively, you can give them a (very) short zap in the microwave – around 30-60 seconds. Of course, you can also freeze your vegan “egg” bites and thaw them on demand. However, freezing changes the texture of tofu – so be prepared for a slightly chewier result.