Vegetable frittatas are light, delicious, and healthier than the "real egg" version! Tofu is the base of these cholesterol-free frittatas and gluten-free.
Drain tofu, wrap in paper towels and press to release some of the liquid.
Purée tofu, soy sauce, turmeric, mustard, nutritional yeast, salt and pepper for 2 minutes in a food processor until smooth.
Heat butter in a skillet over medium heat and sauté sweet onion 3 to 4 minutes until translucent. Add garlic, spinach, and green onions and allow them to cook for an additional 2 minutes until spinach is wilted. Remove from heat.
Pour tofu mixture into the skillet and fold the ingredients together.
Coat a 24-cup mini-muffin tin with cooking spray.
Place a heaping tablespoon of mixture to each mini-muffin and cook on middle rack for 35-40 minutes until lightly browned.
Notes
Use diced zucchini, super greens, and any of your favorite veggies. Add 1/2 cup of vegan mozzarella for a cheesy flavor.If you have a soy allergy: In place of the tofu, use a 15 oz can of rinsed garbanzo beans + 1/4 cup of dairy free milk and mash with the back of a fork.