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    A savoury breakfast that you can take on the go. Packed with protein, flavour, and sure to delight your taste buds!

    A note from Chef Ivan:

    I remember back in my hometown, my mom used to make Mexican scrambled eggs on the weekends. Those with handmade corn tortillas and a pot of coffee with cinnamon was the perfect combo to start the day. I was missing home and I decided to make my vegan version of that, using tofu and adding shiitake mushroom for an umami flavour.

    Then I said why not turn into a muffin, like a grab and go breakfast and the outcome was delicious! I hope you enjoy this recipe.

     

    Clock Icon
    Prep Time:

    30 mins

    Cook time:

    40 mins

    Servings Icon
    Serves:

    6-9 muffins



            By: 

    Chef Ivan Castro

    Ingredients

    Mexican Tofu Scramble
    • 1 package tofu (extra firm)
    • 1/3 piece onion
    • 2 pieces sundried tomato (diced)
    • 2 pieces serrano pepper
    • ½ cup sliced shiitake mushroom (optional)
    • Pinch of salt
    • 1 Tbsp oil
    Muffins - Dry Ingredients
    • 1 ¾ cup GF flour
    • 1 scoop Iron Vegan Sprouted Protein powder – unflavoured
    • 1 ½ tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • ¼ cup sunflower seeds
    • ½ cup vegan cheese (chopped)
    • 3 Tbsp vegan parmesan cheese
    Muffins -Wet Ingredients
    • 1 ½ cup Mexican Tofu Scramble
    • 1 ½ cup non-dairy milk
    • ½ cup extra virgin olive oil
    • 3 Tbsp flax meal

    Directions

    Step 1: Mexican Tofu Scramble

    1. First, we need to prepare the tofu scramble. In a bowl crumble the tofu. Set aside.
    2. In a large skillet, heat the oil over medium heat. Add the onion and a pinch of salt and sauté for 5 minutes. Add the mushrooms (if using), tomato, sliced serrano pepper and sauté for another 5 minutes, until the mushroom is golden brown. Add more oil if needed. **Every time you sauté onions for any recipe, add salt first, which helps to caramelize the onion, the flavour is completely different if you added it last.
    3. Add in the crumbled tofu. Stir, salt to taste, remove from the heat and set aside. * Since you’re only going to use 1 ½ cups of this mix you can make tacos or wraps with the left over of the tofu scramble!

    Step 2: Muffins

    1. Preheat the oven to 180 degrees C.
    2. Line your muffin tray.
    3. In a large bowl mix the dry ingredients and set aside. In a separate bowl mix the wet ingredients. Then add the wet mixture to the dry ingredients, mix well.
    4. Fill the muffin liners about two-thirds full with the mixture. Top with some vegan parmesan cheese (option to add more serrano pepper and sundried tomato). Bake for 25-30 minutes or until a toothpick inserted in the center comes out dry and clean. Let cool and enjoy!!