Simple eggy squares from The Vegan Week: Meal Prep Recipes to Feed Your Future Self (page 28) by Gena Hamshaw

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute unbleached all-purpose flour for chickpea flour.

  • NicoleBrown on December 13, 2025

    I had baked some sourdough English muffins the other day so i decided to try making these to go with. Pretty decent. No one is going to mistake them for an egg, but for a baked tofu square they have some nice seasonings. I thought the silken tofu texture was a nice change from when I’ve made these using extra firm, but I don’t know that I prefer it. Slathered some spicy hummus onto the English muffins + spinach. Served with a side of air fryer potato’s and homemade BBQ.

  • Churchim808 on September 12, 2025

    Not bad. Surprisingly eggy flavor. I also added a 1/4 tsp of ground mustard. The texture is very soft which takes some getting used to. Maybe I'll bake it longer next time. It made an easy healthy breakfast on two pieces of toast and veggie sausage.

  • alicevegan on December 17, 2023

    Pro tip: divide the batter between the wells of a greased muffin tray and cook for slightly less time for perfectly round breakfast muffin eggs :)

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