These savory vegan muffins are made from tofu and packed with healthy veggies like onions, spinach, and mushrooms. They make a quick and easy grab-and-go breakfast that’s both vegan and high in protein.

A muffin tin full of savory vegan muffins made with tofu and veggies.

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❤️ Why make this recipe

These healthy savory muffins are great for breakfast, snacks, and meal prep. They’re filled with plant-based protein and veggies, but best of all your family will love the taste.

These tofu muffins have an egg-like taste similar to quiche and don’t require any type of flour, so they are naturally gluten-free.

My family loves muffins; I make many flavors like raspberry muffins, blueberry muffins, sweet veggie muffins, and mint chocolate chip spinach muffins. However, when we are not in the mood for something sweet, these savory muffins are perfect.

🧾 Ingredients and substitutions

  • Tofu – this is the base of this recipe that you need to use to replace the eggs. Use high protein or extra firm tofu.  The more firm, the better. 
  • Nutritional Yeast – for a cheesy flavor and added nutrition. Read my post about nutritional yeast if you want to know more.
  • Vegan Margarine – to add to the tofu to give the muffins richness. I love my homemade vegan butter for this too.
  • Soy Milk – or any plain flavored plant-based milk like almond milk or oat milk to thin out the tofu and make it into a very thick batter.  (The amount will vary depending on the firmness of your tofu).
  • Sea Salt and Black Pepper – to flavor the tofu. You can also add a dash of cayenne pepper or red pepper flakes to give your muffins a little spice.
  • Vegan Cheese – you can use Daiya or your favorite store-bought vegan cheese.  My homemade vegan mozzarella Cheese and vegan cheddar cheese work great in this recipe too! (If you need these to be gluten-free be sure to read the ingredients to be sure your vegan cheese does not contain gluten.)
  • Olive Oil – any neutral oil will work to saute the onions, mushrooms, and spinach.
  • Onion – for flavor.  You can leave them out if you don’t like them, but it adds a lot of flavor to the whole dish.
  • Mushrooms – for flavor and texture.  (optional but recommended).
  • Baby Spinach – for flavor, nutrition, and to lighten up the quiche. Fresh baby spinach has the best flavor and texture, but you can use frozen if you need to. (Massaged kale also works well).
  • Bacon Bits – or diced smart bacon for flavor.  (Most store-bought bacon bits are actually vegan or you can easily make your own vegan bacon bits with my recipe).  (This is also optional, but they give the savory breakfast muffins a nice smokey flavor).

Note – you can also swap the vegetables out for any other veggies that you want like tomatoes, carrots, broccoli, or zucchini. You can also toss in some fresh herbs like parsley, chives, green onions, oregano, thyme, or cilantro for more flavor.

🔪 Helpful tools

  • Food Processor – to blend your tofu and other ingredients. 
  • Large Skillet – for sauteing the onions, mushrooms, and kale and mix the quiche batter in. If your skillet isn’t large enough, you can mix it in a large mixing bowl instead.
  • Rubber Spatula – to stir the tofu mixture and veggies. 
Savory vegan muffins on a serving tray.

🥄 How to make savory vegan muffins

Step 1 – Preheat your oven to 400° F.

COOK THE VEGETABLES

Step 2 – Dice onion and saute it in a tablespoon of olive oil over low heat until translucent. 

Step 3 – Add diced mushrooms sprinkle with a little salt and continue to saute until they begin to release their juices.

Step 4 – Add baby spinach and stir for a few minutes until the spinach just barely wilts. 

Sautéed veggies in a frying pan before being added to savory muffins.

MAKE THE TOFU MIXTURE

Step 5 – Press your tofu to get out as much liquid as possible, then Break it up into smaller pieces so it fits in your food processor. (You may have to do this in 2 batches if you don’t have a large food processor).

Step 6 – Add salt, pepper, nutritional yeast, and melted margarine to your food processor along with the tofu and blend. (It will turn into a crumbly mixture).

Step 7 – Slowly add the dairy-free milk 1 tbsp at a time blending between each tbsp until the tofu mixture turns from crumbly to a very thick paste.

Step 8 – Add the tofu mixture to the sauteed veggies along with 1 cup of vegan cheese, and 1/2 cup vegan bacon bits (optional), and mix well.

Veggies, tofu, vegan cheese and bacon bits in a large wok.

PUT IT ALL TOGETHER AND BAKE

Step 9 – Spray a muffin pan with some oil (or use muffin liners) and spoon the combined tofu-veggie mixture into the muffin tin filling each one so they are heaping over the top.

Blended tofu and veggies mixed into a batter and put in a muffin tin before baking.

Step 10 – Bake at 375° F for 35 minutes.

Step 11 – Let them cool for about 10 minutes before taking them out of the muffin tray to allow them to set a little and firm up. 

👩🏻‍🍳 Pro Tip

Add just enough milk so the tofu is smooth and not grainy looking.  (This will be about 1/2 cup if using the high protein tofu, and only a tablespoon or 2 if using the extra firm tofu).

Savory vegan muffins in the muffin tray after baking.

❓ Frequently asked questions?

How can I make savory vegan muffins without soy?

If you don’t want to use tofu, you can also make a savory vegan muffin using my chickpea flour egg muffin recipe. This recipe is similar, yet uses chickpea flour batter instead of tofu.

What type of tofu is best for these muffins?

You want to use firm tofu, extra firm tofu, or high protein tofu for this recipe. You don’t want to use silken tofu even if it says extra firm because it contains too much moisture. Be sure to press your tofu well before blending.

🥡 Storage and reheating

Refrigerate: These savory tofu muffins will keep well in the fridge for up to 5 days in an airtight container.

Freeze: These muffins can be frozen, but since they are made with tofu, the texture will change a little after they have been frozen and reheated. Stored them in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat the muffins in the microwave for about 30 seconds or put them in a 350° F oven for about 10 minutes to warm them back up.

I keep these muffins in the fridge and my kids pop them in the microwave for about 30 seconds to warm them up for a hot nutritious breakfast before school.

Savory vegan muffins on a serving dish with one broken open.

🌟 More savory vegan breakfasts

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Savory vegan muffin recipe

Savory vegan muffins in a muffin tin.
Diet
High Protein Icon
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4.86 from 7 rating

Vegan Savory Muffins

Savory muffins that are made from veggies, tofu, and vegan cheese.

Ingredients

  • 1 tablespoon light olive oil, or any neutral-flavored oil
  • 1 medium onion, diced
  • 2 cups mushrooms, washed and diced (a 16 oz. container)
  • 1 5 oz. bag baby spinach
  • 2 (16 oz.) packages extra firm tofu
  • 1/4 cup vegan butter, (melted)
  • 1/2 cup nutritional yeast
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4-1/2 cups plain soy milk, (or other plant-based milk)
  • 2/3 cup vegan cheese, shredded
  • 1/2 cup bacon bits

Instructions
 

  • Preheat your oven to 375° F.

Cook the vegetables

  • Dice onion and saute it in a tablespoon of olive oil over low heat until translucent.
  • Add diced mushrooms sprinkle with a little salt and continue to saute until they begin to release their juices.
  • Add baby spinach and stir for a few minutes until the spinach just barely wilts.

Make the tofu mixture

  • Press your tofu to get out as much liquid as possible, then Break it up into smaller pieces so it fits in your food processor. (You may have to do this in 2 batches if you don't have a large food processor).
  • Add salt, pepper, nutritional yeast, and melted margarine to your food processor along with the tofu and blend. (It will turn into a crumbly mixture)
  • Slowly add the dairy-free milk 1 tbsp at a time blending between each tbsp until the tofu mixture turns from crumbly to a very thick paste.
  • Add the tofu mixture to the sauteed veggies along with 1 cup of vegan cheese, and 1/2 cup of vegan bacon bits (optional), and mix well.

Put it all together and bake

  • Spray a muffin pan with some oil (or use muffin liners) and spoon the combined tofu-veggie mixture into the muffin tin filling each one so they are heaping over the top.
  • Bake at 375° F for 35 minutes.
  • Let them cool for about 10 minutes before taking them out of the muffin tray to allow them to set a little and firm up.

Notes

Add just enough milk so the tofu is smooth and not grainy looking.  (This will be about 1/2 cup if using the high protein tofu, and only a tablespoon or 2 if using the extra firm tofu).
Serving: 1muffin, Calories: 182kcal, Carbohydrates: 9g, Protein: 12g, Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Sodium: 768mg, Potassium: 256mg, Fiber: 2g, Sugar: 2g, Vitamin A: 199IU, Vitamin C: 1mg, Calcium: 53mg, Iron: 1mg
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