Vegan breakfast muffins

These breakfast muffins are a favourite for my boyfriend & I! They are packed full of plant-based protein and are super easy to make in advance and heat up on a busy morning.

Makes 3-5 muffins

Ingredients:
Chickpea flour “egg” patties:
- 3/4 cup chickpea flour
- 1/3 cup nutritional yeast
- 1 + 1/2 tsp veggie stock powder
- 200g silken tofu
- water (to desired consistency)

BBQ tofu:
- 200g firm tofu
- 1/2 tbsp olive oil
- 1 tbsp bbq sauce
- 2 tsp smoked paprika
- 1 tsp soy sauce
- 1 tsp maple syrup

To serve (as desired):
- English muffins
- Fresh greens
- Vegan mayonnaise
- BBQ sauce

Method:
1. To make the chickpea egg, add all ingredients to a high-powered blender or food processor and blend until smooth. With the water, I recommend adding a 1/4 cup at a time to get your desired consistency (you want the mixture to be pourable but not runny).
2. Heat a frying pan over medium-high heat and spray with olive oil. Pour the chickpea egg batter into the pan like you would to make pancakes (you can make 3 large or ~5 small here). Cook until golden on both sides, flipping as you need to. Remove from the heat and set to the side.
3. To make the BBQ tofu, thinly slice the tofu into rectangles (approx 6-8 pieces). Add the olive oil, bbq sauce, smoked paprika, soy sauce and maple syrup to a small bowl and mix to combine. Then, add the tofu and coat it in the sauce.
4. Place a frying pan over medium-high heat and add the BBQ tofu, cooking until golden and crispy on both sides, flipping as needed. Remove from the heat.
5. Assemble your breakfast muffins as desired. Personally, I enjoy adding fresh greens, vegan mayonnaise and bbq sauce. Enjoy!