Breakfast is so hard for me to work in. I’m always running around like crazy so I usually just fast until lunch. But if I’ve had a light dinner I need something to get me going and it needs to be quick and easy too! These little guys are the answer. They are savory tomato basil tofu muffins with oats and flaxseed. With the perfect balance of carbs and protein, they are everything you need in a breakfast rolled into one cute muffin and nothing that you don’t because there are no added oils. Plus they are vegan as well as gluten-free. Eat a few for a filling meal or have one with a piece of fruit.
The base for my tomato basil tofu muffins is a hearty blend of oats, oat flour, brown rice flour and ground flaxseed. If you have a gluten sensitivity make sure to use gluten-free oats. For the oat flour I just threw half a cup of old fashioned oats into my trusty food processor. Then I gave everything a rough mix before adding my tofu. Make sure to drain your tofu! You don’t have to be too thorough with this step as a little bit of moisture will bind the muffins together but give the tofu a quick drain. I also gave the parsley and sun-dried tomatoes the food processor treatment because it was already out and why not simplify your life even more.
The tofu muffins should be a look a little on the dry once everything is combined. It just needs to be moist enough to form the muffins. I made palm sized ball of muffin mixture which I then placed in standard sized muffin cups. You could do mini muffins but just reduce the bake time to around 10 minutes. The either line your cups with parchment paper or give a small burst of baking spray to prevent sticking. I like the normal sized muffins because they won’t rise so you’ll already have muffins that are on the smaller size. Mini muffins are just excess work in my opinion.
Tofu muffins are fantastic fresh out of the oven but they also reheat very well. You can refrigerate them and have tofu muffins for a no brainer breakfast all week long or freeze them individually. I freeze mine in aluminum foil and throw them directly into a preheated oven. Heats back up in about 15 minutes so by the time I’m finished doing my makeup breakfast is ready to go!
You can also add any flavors you want. These muffins are so easy to customize. I’m a big fan of savory for breakfast, even in muffin form. I’ve done kalamata olive and artichoke muffins and herbed leek muffins to throw out some ideas. They both turned out wonderfully. Of course tomato basil is hard to beat.
- 1 block medium tofu
- 1/2 cup old fashioned oatmeal
- 1/2 cup oat flour
- 2 tbsp ground flaxseed
- 2 tbsp brown rice flour
- 1/2 cup parsley - loosely packed
- 1/2 cup sun-dried tomatoes
- 1 tbsp tomato paste
- 2 1/2 tsp black salt
- 1 tsp garlic powder
- 2 tsp onion powder
- 1/4 tsp turmeric
- 5 or 6 good sized basil leaves
Preheat oven to 375 degrees fahrenheit and drain tofu. To a large mixing bowl add oatmeal, oat flour, flaxseed and rice flour and mix. Add drained tofu and combine with a fork, breaking apart tofu as you mix. Finely mince or process in a food processor parsley and sun-dried tomatoes. Add to mixing bowl along with tomato paste, black salt, garlic and onion powder, turmeric and torn basil leaves. Hand mix until well combined. Form muffins in palm of hand and place in greased or lined muffin tin. Bake for 13-15 minutes.