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vegan egg bites with sun-dried tomatoes and olives on a white plate with fresh basil

Vegan Egg Bites with Sun-Dried Tomatoes and Olives

Egg-less egg cups made with a protein-packed secret ingredient - tofu! Packed with bell peppers, tomatoes, spinach, Kalamata olives, and sun-dried tomatoes, these vegan egg bites are bursting with Mediterranean-inspired flavors.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 5
Calories 162 kcal

Ingredients
  

  • 1 14.5 oz block extra-firm tofu drained
  • 1/3 cup unsweetened plant milk of choice (I used soy milk)
  • 5 Tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp Kala namak (black salt) optional
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp ground turmeric
  • 2/3 cup red bell pepper diced
  • 1 large Roma tomato diced
  • 1/3 cup sun-dried tomatoes dry pack (not packed in oil), diced
  • 1/4 cup Kalamata olives sliced
  • 1/2 cup baby spinach sliced in thin strips

Instructions
 

  • Preheat oven to 375F.
  • In a food processor, blend the tofu and plant milk until smooth.
  • While the blade is running, add nutritional yeast, salt, kala namak, garlic powder, black pepper, turmeric, and paprika. Blend until evenly mixed, stopping the food processor and scraping the sides as needed.
  • Add red bell peppers, Roma tomatoes, sun-dried tomatoes, kalamata olives, and baby spinach to a medium mixing bowl and mix evenly.
  • Using a rubber spatula, transfer the tofu mixture from the bowl of the food processor into the mixing bowl. Stir until the veggies are evenly distributed in the creamy tofu mixture.
  • Spray a muffin tin generously with cooking spray.
  • Fill 10 muffin cups with a scant ⅓ cup of the tofu veggie mixture. I like to use a measuring cup for this. Use the spatula to smooth out the tops as you go.
  • Bake for 25-27 minutes and remove from the oven. The egg bites should be soft in the middle but not liquidy when pierced with a toothpick.
  • Let sit in the muffin tin for 10 minutes to help the egg bites set. You may need to run a knife around the edges of each egg bite to ensure they can be removed cleanly from the muffin tin.
  • Remove egg bites from the muffin pan and then transfer to a wire cooking rack.

Notes

  1. If omitting Kala namak, use an additional 1/4 tsp salt.