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Ingredients
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Vegan Egg & Cheese Muffin
Method
Prepare vegan egg mixture
Press and crumble tofu
Wrap the drained tofu in a clean kitchen towel or paper towels and press gently to remove excess water for 5–10 minutes. Crumble the pressed tofu into small pieces with your hands or a fork so the texture resembles scrambled eggs.
Make batter
In a medium bowl, whisk together plant-based milk, chickpea flour, nutritional yeast, turmeric, black salt, black pepper, garlic powder, and onion powder until smooth and free of lumps. Taste and adjust seasoning: add more black salt for 'eggy' flavor if desired.
Combine tofu and batter
Add the crumbled tofu to the batter and stir until the tofu is evenly coated. Let the mixture rest 5 minutes so chickpea flour hydrates and the mixture thickens slightly.
Cook vegan scramble
Heat a nonstick skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the tofu mixture in an even layer. Cook, stirring and scraping frequently, for 6–8 minutes until the mixture firms slightly, develops small golden bits, and excess moisture has evaporated. Adjust heat to prevent browning too quickly. If mixture seems dry, add up to 1–2 tablespoons plant milk.
Taste and adjust seasoning. Stir in chopped chives if using. Remove from heat and set aside.
Assemble and toast muffins
Reheat skillet to low-medium and add remaining 1 tablespoon olive oil. Place the toasted muffin bottoms on the skillet cut side down briefly to warm (about 30 seconds). Lay one generous scoop (about 3 oz) of the cooked vegan scramble onto each muffin bottom, flattening slightly to fit.
Top each scramble mound with one slice of vegan cheddar-style cheese. Cover the skillet with a lid for 30–60 seconds to help the vegan cheese soften and melt slightly. If you prefer, place under a broiler for 30–45 seconds instead—watch closely to avoid burning.
Slice in half if desired and serve immediately. Garnish with extra chopped chives and a pinch of black pepper.