Vegan Baked Eggs with Spinach and Tomatoes
Elevate your plant-based breakfast game with these vibrant Vegan Baked "Eggs" with Spinach and Tomatoes! This recipe transforms extra-firm tofu into a creamy, egg-like base seasoned with turmeric, black salt (Kala Namak), and nutritional yeast for that irresistible umami flavor. Combined with sautéed baby spinach and roasted cherry tomatoes, this dish offers a hearty, nutrient-packed start to your day. Perfectly baked in individual ramekins or a single dish, each portion is topped with fresh parsley for a burst of color and freshness. Ready in just 45 minutes, this easy, vegan egg alternative is ideal for brunch gatherings or meal prep. Keywords: vegan baked eggs, tofu breakfast recipe, plant-based brunch, spinach and tomatoes recipe, egg-free breakfast ideas.
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 3 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.25 cup unsweetened almond milk
- 2 tablespoons olive oil
- 4 cups baby spinach
- 1.5 cups cherry tomatoes
- 0.5 teaspoon salt
- 0.25 teaspoon black salt (Kala Namak)
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Drain the tofu and press it to remove excess moisture. This can be done by wrapping it in a clean towel and placing a weight on top for about 10 minutes.
Crumble the pressed tofu into small pieces and place in a blender or food processor.
Add nutritional yeast, turmeric, garlic powder, onion powder, unsweetened almond milk, black salt, and regular salt to the food processor.
Blend until you obtain a smooth and creamy consistency, scraping down the sides if necessary.
Heat a tablespoon of olive oil in a large skillet over medium heat.
Add baby spinach and cook until wilted, about 2-3 minutes. Remove spinach from skillet and set aside.
Add another tablespoon of olive oil to the same skillet and add cherry tomatoes cut in halves. Cook until they begin to soften, about 3-4 minutes.
Add spinach back to the skillet with tomatoes and stir to combine. Season with black pepper.
Lightly grease four individual ramekins or a baking dish with olive oil.
Divide the spinach and tomato mixture evenly among the ramekins or spread evenly in the baking dish.
Pour the tofu mixture evenly over the vegetables.
Bake in the preheated oven for about 20-25 minutes, or until the tofu mixture begins to set and the edges are golden.
Allow to cool for a few minutes, then garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1890 mg | 82% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 8.4 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2986 mg | 230% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1948 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
