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Oh my goodness….vegan omelette muffin! Or should I call it vegan soufflé? However, this little ‘egg’ wonder tastes amazing and is nearly identical to the real thing! Perfect for brunch or as a simple and light dinner with a big bowl of green salad.
I grew up loving eggs and ate them most mornings. Sunny side ups and scrambled eggs mainly. Then later omelette muffins on the weekends made by my skilful boyfriend, which were so convenient and just the perfect way to start a morning. So every now and then I kinda miss those mornings. Not the eggs actually, more like the cool omelette muffins. But you know what? It is surprisingly easy to find ways to satisfy my body’s omelette muffin cravings on a vegan diet. The secret is silken tofu and black salt. Oh, black salt ♥︎
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 the sautéed veggies the night before eating, then all you have to do is turning on the oven when you wake up. The muffins will rise high (as a good soufflé) and then will slowly start to sink, so get them to the table as quickly as possible. They are still delicious the next day even cold, but they won’t look that pretty anymore. I like to use the leftover as a yummy sandwich spread.
Print
Vegan Omelette Muffin
- Total Time: 55 mins
- Yield: 2 1x
Ingredients
- 300 g silken tofu
- 4 tbsp chickpea flour
- 1 clove of garlic
- 1 tsp baking powder
- 3 tbsp nutritional yeast
- 1 cup of sliced vegetables of your choice (I used cherry tomatoes, mushrooms and spring onions)*
- 1 tsp coconut oil
- pinch of turmeric (optional, but it gives a nice yellow colour)
- pepper and salt (I used kala namak for the eggy taste)
Instructions
- Preheat oven to 180°C 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 veggies evenly into the two ramekins. Then fill the forms with the tofu mixture. The omelettes 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. Enjoy!
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.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Breakfast
I can’t get over this omelette!! The texture is SO spot on!! 😀
Thank you, Sarah 🙂
So glad I stumbled by – these are not only adorable but oh so healthy! Luv your use of chickpea flour and nutritional yeast in these!
Thank you, Shashi!
I’m glad you are here 🙂
I’m so impressed with the rise you got on these! Lovely 🙂
Thanks, Emma 🙂
Well that’s fun! Another creation I must try when I can find some hemp tofu 😛
Ah, hemp tofu! That’s the one I wanna try 😉
Thanks for this recipe.
So it on Foodgawker and I knew what to make for dinner.
I couldn’t get my kids off of the screen and to the table in time, the muffins sank a bit already, but were still very delicious. I put then grilled mushrooms on the muffins to look pretty again 🙂
I am so happy you liked it 🙂
Grilled mushrooms sounds awesome!
It is difficult for me to believe there are no eggs in this. You are some kind of vegan cooking genius. the end. 😛
Hahahahahahahaaaaaaa ♥︎
Wow! I am loving all the heavenly ingredients you have used here. These vegan muffins look outstanding and I bet they must have tasted amazing! 🙂
Thanks, Anu 🙂
These omelette muffins look INSANE! Can’t believe they’re vegan! Looks so yummy Evi 😀
Thank you, Nadia!
Sometimes I also can’t believe how eggy the silken tofu behaves 🙂
Thank you so much for this recipe. It is delicious and tastes just like egg.
Everybody says they have cheese cravings after they went vegan, but all I miss is egg 🙂
Actually I’m also more like a cheese-craving girl, but eggs are delicious too. I mean silken tofu 😉
Hi Evi,
I tried this recipe, made a garlic and spinach version and was absolutely delicious. Looked and tasted just like real eggs.
Unfortunately my muffins did not look as pretty as yours. They started to rise after about 25 minutes, but then they sank in the middle and stayed there.
I used silicon forms and didn’t grease them, could that be the problem? Or what did I do wrong?
I would love to make the recipe again and would be great if they could look pretty as yours.
Thanks
Hey Sarah,
actually, you didn’t do anything wrong, these muffins simply behave like this sometimes.
I don’t think the silicon form was the problem, I have used those too and worked for me. Probably you could experiment a bit with the temperature, I noticed that can change a lot in the end result. Or try to use a bit less flour maybe, so the batter is not that heavy.
An other trick they with the classical soufflé is not to open the oven door. I don’t know if it helps, but worth a try.
If nothing works you can still get creative and put something on top of the muffins, like Lili said above. Some more grilled or sautéd veggie or a small handful of green salad or your favourite sauce.
I hope next time you have better luck 🙂
Love this Evi! I can’t/ don’t eat eggs either but I miss omelettes so so so so much. Thanks a million for sharing!
I totally loved omelettes too! Mainly because I love warm and savoury breakfasts 🙂
Hi Evi,
I tried this recipe yesterday and it was delicious.
I don’t have a muffin pan, so I used one larger dish. Big mistake. It rose high. Very high. That was great. But then I wanted to serve it and looked horrible. I wasn’t able to slice it as planned. So I ended up with something similar to mashed potatoes.
Help me, please! How can I make this work in a large dish?
Hi Kim,
unfortunately I think this omelette muffin/cake is really not sliceable. Sometimes I couldn’t even get the muffins out of a silicon form.
If you don’t have a muffin pan, you could try to bake them in cups, you know, like those cute microwave mug cake recipes. Or use any small ramekins, which are good with the oven – if you have those.
If you wanna make it in a large dish, I would try to leave out the baking powder, or simply use a bit less. This way it won’t rise and you’ll have a slightly firmer result. You can also experiment with using a bit more chickpea flour or some kind of starch, that way it could be sliceable.
Or simply use a pan and make classic omelettes! Even better if you have an oven-safe skillet, then it can cook evenly.
I hope I could help you 🙂
Évi, ez nagyon finom. Ezer köszönet a receptért!
Szia Anna,
örülök, hogy ízlik 🙂
It is delicious! My was not hard like here, but my was liquid more.
Thank you, I liked it.
Hi Laszlo,
I am happy, you liked it!
Hej .)
What kind of chickpea flour did you use? I made the (bad (and sad as well)) experience that there’s a difference in using the chickpea flour I bought at the asian supermarket (a big yellow-blue paperbag) or the one I bought in the biomarket (Bauck is the brand and I think the flour is roasted). Do you remember which one you used?
Thank you – I’m in love with your website and can’t wait to try the muffin-thing.
Hey Kira,
I have tried the recipe with two types of chickpea flour and both worked for me. One was in that big yellow bag from an asian supermarket (I usually use this one), the other one was the rewe bio chickpea flour.
But I noticed a big difference between the different tofus I used. Some silken tofus are extremely wet, almost liquid and using those the muffins never wanna firm. It will usually still taste good, but not gonna be that pretty.
I hope you will have success with the muffins 😉
Hej!
I didn’t see you wrote back. Thanks for the answer!
I might try the muffins this evening and will share my eyperiences. I’m super curious.
Me too 😉
Is it normal that these muffins taste very chickpea floury?
Hi Katus,
what do you mean exactly? When you try the raw batter yes, it taste very strong like chickpea flour (though also depends on the flour you use), but after baking they actually shouldn’t taste like chickpea flour.
You could maybe try to use more spices or veggies so it doesn’t taste that strong 🙂
Thanks a lot for the quick response.
I just wanted to share my experience in case anyone was about to make this.
My question about the strong chickpea flour taste was about the batter. It tasted very unpleasant.
Luckily the finished muffins tasted nothing like that, in fact they were delicious.
I did not add any sautéed vegetable, doubled the recipe, making 3 small muffins according to the original recipe and 3 ones with sriracha, 3 tablespoons of extra nutritional yeast and dried oregano. I personally preferred the spicier ones, but for the kids the plain ones were better.
Although the recipe does not say measurements for salt, I would recommend a liberal amount, since the base tastes very neutral and almost nothing without salt.
I had to bake them for a bit more than an hour (so longer than the original recipe), until they firmed up completely.
The muffins did not rise as high as here on the pictures, next time I am going to add more baking powder.
Anyways thank you a lot for the recipe.
Thanks for the feedback and the tips! Your Sriracha and oregano version sounds very delicious! 🙂
Super Rezept! Danke <3
Danke, Mina 🙂
Hi Evi. These egg muffins look delicious. Can you please let me know how many ounces eat of your ramekins hold? And, if possible, the height of them? I know you can probably make this recipe in different sizes, but I’m curious the exact size ramekin you cooked them in.
Thanks,
Rebecca
Hi Rebecca,
Just measured the ramekins for you:
They hold about 250 ml/8.4 oz, and their height is 5.5 cm/2.15 inch.
But I’m pretty sure the recipe would work with smaller or bigger ramerkins too 😉
Have a great day!
Evi
Terrific, thank you so much for the info. I can’t wait to make these!
I really hope you’ll like these 🙂
I know I’m really late to the game but could these be made in a mini muffin tin with an adjusted time?
Yes, I think that should totally work! I haven’t made them in mini muffin tins before, but it’s such a great idea, I’ll try it this weekend 😉
After reading the reviews I wanted to believe how good these were, but wasn’t holding my breath just in case…but they are fantastic! I made them in a muffin tray and they turned out great. I didn’t quite measure the veggies, and ended up with 7 muffins. Any thoughts about freezing them?
I forgot to add I cooked for 40 minutes in a regular sized muffin tray and they were soft and light inside. Veggies were swiss chard and cherry tomatoes.
I’m so glad you liked these, Annabel! Swiss chard sound super delicious 🙂
I’ve never tried to freeze them before, but I would guess it should work. I sometimes freeze tofu or tofu dishes, so it should be no problem. Although I’m not too sure how you could warm these up nicely…but let me know if you experiment with freezing 😉
These omelette muffins look amazing!! I’d like to try them, but want to know if you used regular silken tofu packed in water or the Mori-Nu/aseptic pack-type tofu in very little water?
Hi Netty,
I’m not sure what’s the difference between these two types, but I think most silken tofu would work for the recipe. Just make sure you don’t add the tofu liquid to the mixture 😉
I just made this using silken tofu, the type packed in very little water and it rose beautifully.
So happy to hear that 🙂
Can the nutritional yeast be replaced with something else as I don’t enjoy the flavour of it.
Hi Meg,
you can just omit it simply, if you don’t like it. You might have to adjust the consistency a little bit with the chickpea flour though, maybe adding an extra tablespoon or so… 😉
Hi,
Thanks for the recipe. I’m trying it now and can’t find when to add the chickpea flour. I think Zou forgot to mention this step. 😉
Best regards
Becky
You can delete my comment. I see that you just wrote “flour” – I oversaw this because English is not my mother tongue and I was searching for the word chickpea.
Best regards
Becky
Hahaha, sorry for that, I’m often just too lazy to write out the whole thing…
I hope you liked the recipe 🙂
Not sure what I did wrong, but this recipe totally flopped for me.. I baked a bit longer and the inside was so mushy I couldn’t get into it. Bummer..the taste was good, but I couldn’t get past the texture. I wish it was more solid less mush.
Hey Daniella,
I’m not sure, what could have gone wrong there exactly. The result should be soft, but definitely not mushy. It can be, that your tofu was a little more soft or watery, than what I usually use for this recipe. If you otherwise liked the taste, you could try to use a bit more flour next time, or simply bake them on lower heat a little longer. I hope they’ll turn out as you like next time, let me know if any of the adjustments helped 🙂