@ellysplate: Super green eggless breakfast cups 💚 the perfect spring twist on one of my fave grab and go breakfasts, gluten free & vegan with over 7g protein per cup! Makes 15 cups 1 block of silken tofu 200g frozen spinach 1 pack fresh basil (a handful) 600g firm tofu, very finely crumbled/blitzed 120g frozen peas 5 spring onions, chopped 8 sun-dried tomatoes, chopped 1 tsp garlic powder Zest of one lemon 50g vegan parmesan, grated (or sub for 4 tbsp nutritional yeast and 1 tbsp olive oil) 80g of rice flour (or plain flour) 1 tbsp baking powder Preheat the oven to 180°C and grease/line a muffin tin. Start by fully thawing the spinach, then squeeze out as much water as you can so it’s as dry as possible. Add the spinach to a blender with the silken tofu and basil, then blitz until smooth and sauce-like. Season well. Pour this into a bowl and add the very finely crumbled tofu, (this should be finer than a mince consistency). Add all the remaining ingredients except the rice flour and baking powder, then mix until well combined. Season well. Add the rice flour and baking powder and fold through at the end until you have a thick, spoonable batter. Season generously. Spoon the mixture evenly into the muffin cases and smooth the tops. (This mix makes 15 so you may have to bake in 2 batches/use two muffin tins). Bake for 22-26 minutes until set, lightly golden, and firm to the touch. Let them cool slightly before removing from the tin so they can firm up a little more. Fridge for up to five days, these can be eaten hot or cold and can also be frozen. If freezing, simply pop in the microwave for 1min - 1 min 30 seconds to defrost/warm through.

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Sunday 22 March 2026 12:12:05 GMT