Preheat oven to 350F (180 C)
For best texture, I prefer to precook all the vegetables slightly with vegetable oil. Season with salt and pepper to help draw more water content out. Cook the harder vegetables first (like carrots, broccoli slaw, cabbage), until tender crisp, then add broccoli, spinach, or softer vegetables like that. Cooking your veg before adding to the egg bites also ensures that you don't have wet and crunchy veggies. 2 cups shredded veg of choice, 1 tbsp vegetable oil, 1/2 tsp kosher salt, 1/2 tsp ground black pepper
Transfer cooked veg to a large mixing bowl, then add the full carton of liquid vegan egg, crumbled extra firm tofu, garlic powder, and the onion powder. Mix well until everything is incorporated.
3/4 carton liquid plant-based egg, 1/2 block extra firm tofu, 1/2 tsp garlic powder, 1/2 tsp onion powder
Carefully distribute between the 12 silicone cup cavities. I prefer to make sure there is an even amount of veg and tofu chunks between them all and then I add the remaining liquid from the mixing bowl between all of those cavities.If using some vegan cheese, sprinkle a small amount on top of each egg bite to get a little cheesy topping. 1/2 cup vegan cheese shreds
Bake for 45 minutes and then remove and let cool on a wire rack. Store in an airtight container and eat within 3-4 days! You can also freeze these if you want to make big batches!