Baby Bella Tofu Muffins over Sauteed Swiss Chard

I did not make a new year’s resolution, however, I am on a quest to eat less meat.  One of the problems I have encountered in the past is that my hunger never seemed to be satisfied when I tried to adopt a vegetarian diet.  Perhaps my body is changing because I have been pleasantly surprised and completely satisfied with the last few meatless dishes I have made, especially this one.  I hope you enjoy it as much as I do!

*GLUTEN FREE OPTION: Use gluten-free breadcrumbs & bread slices.

*VEGAN OPTION: Use flax seeds instead of eggs and omit the herb butter.

To replace one egg:

  • 1 tablespoon ground flax seeds
  • 3 tablespoons water (or other liquid)
  • Stir together until thick and gelatinous


  • 6 medium-large baby bella mushrooms
  • 2 cups crushed croutons or breadcrumbs
  • salt & pepper to taste
  • 2 eggs
  • 2 tsp. smoked paprika
  • 2″ wide chunk of extra firm tofu
  • 6 slices of (sandwich) bread (white, wheat, multi grain, etc.)
  • 12 small pieces of herb butter (recipe found here:
  • 1 bunch Swiss Chard


  • Preheat the oven to 350 degrees.
  • Clean, de-stem and chop mushrooms into small pieces and put in a medium-sized mixing bowl.
  • Add breadcrumbs or crush the croutons and add to mushrooms.
  • Add two (2) eggs (beaten) and add to the mixture.
  • Wrap the tofu in paper towels, squeeze as much moisture as possible out of the tofu then crumble it and add to the mix.
  • Season with salt pepper & smoked paprika and mix.
  • Spray a muffin pan with vegetable cooking spray.
  • Cut each slice of bread into four (4) pieces and place a piece in each muffin cup.
  • Add the of the mixture to each muffin cup and add a small piece of herb butter on top.
  • Bake for 15 minutes.

Sautéed Swiss Chard

  • Wash & cut the greens off the stems.
  • Cut green in half and place in a microwaveable bowl.
  • Add 1/4 cup of water and cook on high for 4 minutes.
  • Drain and season with salt & pepper.






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