Tofu & spinach breakfast muffins

Savoury muffins that set like a frittata and keep for days in the fridge or freezer. A portion is 2, 3 or 4 muffins, warm or cold.

In one portion

These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

Where the calories come from

Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

£2.55a portion

We base this on how much of each product the recipe uses. Half a pack costs half the price.

We last updated these Tesco prices on 29 October 2026.

4 portions1 portion

Set the oven to 180°C (fan 160°C). Oil a 12-hole non-stick muffin tin, or fit it with paper cases.
Warm the oil in a small non-stick pan over a medium heat. Soften the red onion, pepper, tomato and spinach for 5 minutes, until the leaves collapse.
Put the gram flour, cornflour, nutritional yeast, turmeric, garlic granules and onion powder in a blender with the tofu and soya milk. Whizz to a smooth, thick batter, seasoning lightly with salt and pepper.
Fold the cooked veg through the batter, then spoon it evenly into the tin.
Bake until set, 45-55 minutes. Halve one to test: the centre should be firm, not wet. Return them for a few minutes more if needed.
Cool before serving, because they firm up as they cool. Eat warm or cold.