Miso Tofu Egg Cups w/Crispy Quinoa

During the Culinary Institute boot camp I attended, I met some talented chefs & super foodies. One is a private chef in Florida and he made this delicious dish for our breakfast one morning. I did my best to replicate it and I think it turned out pretty darn good. Give it a try!

Miso Tofu Egg Cups w/Crispy Quinoa

Category: BREAKFAST, Eggs

Servings:  8 Servings

Miso Tofu Egg Cups w/Crispy Quinoa


  • Egg Cups:
  • 8 ounces extra firm tofu (drained, placed on paper towels & weighted down in the fridge for at least 1 hour)
  • 2 TBS low sodium soy sauce
  • 1 TBS white miso paste
  • 1 TBS olive oil
  • 5 eggs
  • 1/2 cup milk
  • 1/2 cup chopped red onion
  • 1/2 cup sliced scallions
  • White pepper, to taste
  • Crispy Quinoa:
  • 1 cup quinoa prepared according to package directions
  • Dash each of sea salt, fresh cracked pepper, smoked paprika, chili powder, cumin & cayenne


  1. Preheat oven to 350 degrees. Grease a mini muffin tin.
  2. Cut tofu into small 1/2 inch cubes.
  3. Mix miso & soy sauce until smooth. Rub into tofu & set aside for at least 5 minutes.
  4. Heat olive oil in skillet and add tofu. Cooked until browned. Add the red bell pepper and scallions to the pan and cook until softened.
  5. Whisk eggs and milk.
  6. Place tofu & pepper mixture evenly into 8 of the muffin tin cups. Pour egg mixture on top until almost full.
  7. Bake for 20-25 minutes until lightly browned on top.
  8. Crispy Quinoa:
  9. Preheat broiler. Prepare a baking sheet with foil and parchment paper.
  10. Lay out the cooked quinoa and broil for 5-10 minutes until golden brown
  11. When done, season with spices. Set aside.
  12. Assembly:
  13. Serve tofu egg cups topped with the crispy quinoa and a bit of sliced red bell pepper or scallions on top.

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