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Omelet Muffins
[Vegan, Gluten-Free]

EO By: Evi Oravecz

Author Bio

I am Evi, a Hungarian photographer and cooking enthusiast currently living in Hamburg, Germany. I... Read More

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Two golden-brown vegan omelet muffins, baked in small ramekins, filled with visible sauteed cherry tomatoes, mushrooms, and spring onions, served hot.

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Tofu

Omelet Muffins [Gluten-Free]

Dairy Free

Vegan

So this recipe may look fancy, especially if you call it a soufflé and serve it as a part of a beautiful dinner, but it’s super simple actually. All you need is a food processor, a few simple ingredients and some baking ramekins. You can also prepare the batter and... Read More

Ingredients You Need for Omelet Muffins [Vegan, Gluten-Free]

10 ounces silken tofu
4 tablespoons chickpea flour
1 clove of garlic
1 teaspoon baking powder
3 tablespoons nutritional yeast
1 cup of sliced vegetables of your choice, like cherry tomatoes, mushrooms, and spring onions
1 teaspoon coconut oil
Pinch of turmeric, for color (optional)
Pepper, to taste
Kala namak (Himalayan black salt), for an "eggy" flavor (optional)

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How to Prepare Omelet Muffins [Vegan, Gluten-Free]

Preheat oven to 355°F and lightly butter two small ramekins with coconut oil or vegan butter.
Heat up coconut oil in a pan, add vegetables, then sauté them for 2-5 minutes.
Add tofu, flour, garlic, baking powder, nutritional yeast, turmeric, salt, and pepper to a food processor and blend until completely smooth.
Divide sautéed vegetables evenly into the two ramekins. Then fill the forms with the tofu mixture. The omelets will puff up a bit when you bake them, so make sure to leave a little of space at the top.
Bake for about 45 minutes. Serve immediately.

Notes

* You can also fill the muffins with zucchini, spinach, kale, corn, beans or aubergine. Vegan cheese or seitan sausage are delicious as well. Bake muffins for about 35 minutes for a soft and runnier finish. Bake for about an hour for a harder version. Adjust time if you use a smaller or larger ramekin.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.