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  • Writer's pictureErin White

What’s Cookin’ Wednesday – Tofu Egg Cups

When we switched to our plant-based/vegetarian eating plan finding an alternative to eggs was a bit of a challenge. I didn’t eat them often, but my husband was eating 4 a day so it was crucial to find a replacement that he enjoyed. I stumbled upon this “egg cup” recipe that used tofu and tweaked it a little for our personal taste and he eats them every day!


-1 14 oz package of tofu

-1/4 cup nutritional yeast flakes

-1/2 cup spinach

-1.5 tablespoons garlic salt

-1 tablespoon turmeric


-Preheat oven to 375 and spray a nonstick muffin pan (or line with muffin tins)

-Drain and press out extra liquid from the tofu

-Combine all of the ingredients into a food processor and process until smooth

-Evenly divide the mixture into the muffin tin (we divide ours into 6 egg cups)

-Bake for 25 minutes



Hi, thanks for stopping by!

I am a wife to my amazing husband Zach and a momma to an angel baby and now a beautiful baby boy. I am an anxiety warrior, a follower of Christ, and a devoted wife, mother, daughter, friend, and sister.

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