Vegan Gyeranppang (Korean Egg Bread)

Ingredients

• 1 1/2 cups All-Purpose Flour
• 1/4 cup Sugar
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1 cup Vegan Milk
• 1/4 cup Vegan Butter
• 1/2 block Firm Tofu
• 1 tbsp Nutritional Yeast
• 1/4 tsp Turmeric Powder
• 1/4 tsp Black Salt (Kala Namak)
• 1/2 cup Chopped Vegetables (e.g., corn, peas)
• 1/4 cup Vegan Ham or Bacon Bits (optional)

Instructions

1. 1Preheat oven to 350°F (175°C). Grease a muffin tin.
2. 2In a bowl, whisk together the flour, sugar, baking powder, and salt.
3. 3Melt vegan butter and add it to the dry ingredients along with vegan milk. Mix until just combined.
4. 4In a blender, blend tofu, nutritional yeast, turmeric powder, and black salt until smooth. This is your vegan 'egg' mixture.
5. 5Pour batter into each muffin tin cavity, filling about halfway.
6. 6Top each cavity with chopped vegetables and vegan ham/bacon bits (if using).
7. 7Spoon a dollop of the vegan 'egg' mixture on top of the vegetables.
8. 8Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. 9Let cool slightly before serving.

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