Baked Plant-Based 'Eggs'

These plant-based egg substitutes can be used for brunch, lunch, and dinner. They also are great for meal prep to add a little more protein and substance to quick meals.

PREP TIME: 30 minutes
COOK TIME: 25 minutes
YIELD: 8 servings


  • 1 pkg (~450g) medium tofu, drained
  • 3 tbsp all-purpose flour
  • 3 tbsp plant-based milk
  • ½ tsp turmeric powder (optional: added for egg color)
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • 2 tbsp nutritional yeast OR sprinkle black salt (Kala Namak)


  1. Preheat the oven to 375F and grease a muffin tin.
  2. In a blender, combine remaining egg ingredients (tofu, flour, milk, and seasonings). Blend until smooth. If not blending well, add 1-2 more tablespoons of milk.
  3. Evenly pour mixture into 8 muffin tin holes.
  4. Bake for 20-25 minutes or until a toothpick when inserted comes out clean.
  5. Allow to cool slightly before removing the muffin tin. 

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