Breakfast

Eggless Cups - green veggies is for Breakfast.

Eggless Cups - green veggies takes 10 minutes to prepare.

Eggless Cups - green veggies takes 30 minutes to cook.

Eggless Cups - green veggies makes 6 servings.

The ingredients for Eggless Cups - green veggies are:

349 grams Mori-Nu, Tofu, silken, firm
2 cup Chopped fresh raw broccoli (by SARARWM)
1 cup, chopped Green Peppers (bell peppers)
10 serving Green Onion (fresh-1 stalk)
1 tsp Pepper, black
1 tbsp Onion powder
1 tsp Garlic powder
1 tsp ground tumeric (by INSPIREDBYCHJ)
.5 cup (8 fl oz) Water, tap
1 tsp Salt

Here is how you make Eggless Cups - green veggies:

Set oven to 375?Line the cupcake pan. Chop all your veggies ahead of time into small, bite sized pieces. In a food processor or blender, combine tofu and spices. Blend until combined, adding water as needed. The consistency should be like thick and easily poured, no clumps. Taste the mixture and add more spices if needed. It should be savory, not too salty.In a large bowl combine the tofu mixture and all the veggies.Spoon out the mixture into your cupcake pan. You won't be able to pour it out, it's too chunky.Set a timer for 30 min. check after 20. They should be slightly brown on top. TIPS:*I used silicon cupcake molds without a cupcake pan. It makes it really easy to get them out. But a regular lined cupcake pan will work.*Buy the organic version of the tofu. If you only have the extra firm available you may need to add more water*Don't skip the turmeric. Its essential for color and flavor. It's also a well known antioxidant!Serving Size: makes 6 cupcake size servings Number of Servings: 6Recipe submitted by SparkPeople user MNLOGGIA.

The nutritional information for Eggless Cups - green veggies is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 63.9

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 420.2 mg
• Total Carbs: 8.0 g
• Dietary Fiber: 2.0 g
• Protein: 5.4 g

The dietary needs meet for Eggless Cups - green veggies is Vegan