Mini Tofu Omelets

Delight in the savory goodness of these Mini Tofu Omelets, a plant-based twist on a breakfast classic that's perfect for busy mornings or meal prep! Made with nutrient-packed firm tofu, chickpea flour, and a medley of fresh vegetables like spinach, red bell peppers, and mushrooms, these bite-sized wonders are bursting with flavor and wholesome ingredients. Seasoned with a blend of turmeric, smoked paprika, and nutritional yeast, they deliver a satisfying, cheesy flavor without any dairy. Baked to golden perfection in a muffin tin, these vegan and gluten-free omelets are quick to make, easy to reheat, and ideal for on-the-go breakfasts or healthy snacks. Whip up a batch in just 40 minutes and enjoy this high-protein, nutrient-rich dish that’s as versatile as it is delicious!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 400 grams Firm tofu
• 60 grams Chickpea flour
• 120 milliliters Unsweetened almond milk
• 3 tablespoons Nutritional yeast
• 0.5 teaspoons Turmeric powder
• 1 teaspoons Garlic powder
• 1 teaspoons Onion powder
• 0.5 teaspoons Smoked paprika
• 0.75 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 tablespoons Olive oil
• 0.5 cups Red bell pepper, diced
• 0.5 cups Spinach, chopped
• 0.25 cups Green onions, chopped
• 0.5 cups Mushrooms, diced

Directions

Step 1

Preheat the oven to 375°F (190°C) and lightly grease a standard muffin tin with olive oil or cooking spray.

Step 2

Drain the tofu and press it to remove excess water. Crumble it into a blender or food processor.

Step 3

Add chickpea flour, almond milk, nutritional yeast, turmeric, garlic powder, onion powder, smoked paprika, salt, and black pepper to the blender.

Step 4

Blend the mixture until it’s smooth and creamy. Stop to scrape down the sides, if necessary.

Step 5

In a skillet, heat the olive oil over medium heat. Sauté the red bell pepper, mushrooms, and spinach for 3-5 minutes, until the vegetables soften and the spinach wilts.

Step 6

Stir the sautéed vegetables and chopped green onions into the tofu mixture until evenly combined.

Step 7

Spoon the mixture evenly into the prepared muffin tin, filling each cup to the top.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the tops are firm and lightly golden.

Step 9

Allow the mini omelets to cool in the muffin tin for 5 minutes before carefully removing them.

Step 10

Serve warm or store in an airtight container in the refrigerator for up to 5 days. Reheat as needed before serving.

Nutrition Facts

Serving size	888.3 grams (888.3g)

Amount per serving	% Daily Value*
Calories	863

Total Fat 39.40g	51%
Saturated Fat 5.20g	26%
Polyunsaturated Fat 1.70g
Cholesterol 0mg	0%
Sodium 2014mg	88%
Total Carbohydrate 69.90g	25%
Dietary Fiber 20.30g	73%
Total Sugars 17.80g
Protein 72.70g	145%

Vitamin D 56IU	282%
Calcium 945mg	73%
Iron 14mg	76%
Potassium 2350mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 31.4%

Carbs: 30.2%