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Plant Based Whole30 Baked Piononos (Plantain and "tofu egg'' Muffin)

Plant based ground beef and silken tofu "egg" in a fried plantain nest
Prep Time: 10 minutes
Cook Time: 40 minutes
Course: Breakfast
Servings: 6 servings


  • 5 oz cooked and seasoned plant based ground beef I used Abbot's Butcher
  • 3/4 cup silken tofu
  • 2 medium ripe plantains not overly ripe (yellow with some black spots)
  • 1/4 tsp salt
  • 1/4 tsp ground turmeric
  • 1 1/2 tbsp nutritional yeast
  • 2 tbsp chopped spinach
  • 1 tsp hot sauce
  • olive oil
  • cooking spray to the spray muffin pan


  • Preheat oven to 350 degrees. Heat a large skillet on medium heat with enough oil to cover the bottom of the pan. Cut the ends of the plantains, then cut a shallow line in the middle. Slice each plantain into three, length wise. When oil is hot add the plantains and cook each side for 3-4 minutes. Make sure not to burn. Remove and place on parchment paper.
  • In a small food processor, add the tofu, nutritional yeast, turmeric, and salt. Blend till smooth. In a small bowl mix together the plant based ground beef, silken tofu mix, the hot sauce, and spinach.
  • To assemble: Spray a half dozen muffin pan with coconut or avocado cooking spray. Place one piece of plantain in each muffin cup, forming a pin wheel. Evenly divide the tofu mixture in each, and bake in the oven for 30 minutes. when done remove from the oven, and allow to cool for easier handling. Using a silicon spatula, gently release from pan. Enjoy with additional hot sauce as desired.
    Tip: I find its best to place small round pieces of parchment at the bottom of the muffin tins, makes for easier release. Reheat in oven on 350 till warm.
    Add additional veggies per preference.
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