recipes / Vegan MoFo / Vegan Mofo 2016

Vegan MoFo: Vegan Omelette “Mini Muffins”

Day Three of  Vegan MoFo is a Thursday, and you know what that means… it’s time for a Pantry Challenge! So many ingredients sit patiently in my pantry, waiting to be transformed into something yummy. This is the story of a package of silken tofu and its journey to become Vegan Omelette “Mini Muffins”!

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Anyone with a Pinterest account has seen multiple recipes for “omelette muffins,” or bite-sized breakfast morsels made from eggs. This concept makes a busy morning a breeze and is a wonderful finger food for brunch celebrations.

But, what if you don’t eat eggs? Surprisingly, there are few egg-free versions of these tasty morsels out there, even though the vegan omelette has made quite an impression in both homes and restaurant hot spots.

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To make your own vegan omelette muffins, follow this customizable recipe. It uses silken tofu as the base—not to be confused with block tofu, which can be found packaged in water and needs to be drained. Silken tofu is perfect for creamy blending, while block tofu is for slicing and crumbling. Another essential ingredient is black salt, or kala namak. The specialty salt is actually pink in hue (very different from salt that is black!) and has a powerful eggy smell, making it a pantry staple for those who enjoy whipping up tofu scrambles, vegan quiches and omelettes. Customize your savory mini muffins with your favorite vegetables and fresh herbs and enjoy!

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Vegan Omelette Mini Muffins
makes 2 dozen

Ingredients:

  • 2 packages of extra firm silken tofu
  • 1/2 cup of chickpea (garbanzo bean) flour
  • 2-3 cloves of garlic
  • 1/4 teaspoon black salt (kala namak)
  • 1/2 teaspoon turmeric
  • 1 small bell pepper, diced
  • 1/4 onion, diced
  • 2-4 tablespoons chopped chives
  1. Preheat oven to 350 degrees Fahrenheit. Lightly spray 2 mini muffin pans with cooking oil.
  2. Blend silken tofu, chickpea flour, garlic, black salt and turmeric in a blender until smooth. Transfer to a bowl and mix in chopped veggies and herbs.
  3. Spoon mixture into mini muffin pans, filling each to the top. Bake for 20 minutes and enjoy!

Reposted with permission from Care2.

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2 thoughts on “Vegan MoFo: Vegan Omelette “Mini Muffins”

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