Vegetable Frittatas
Vegetable frittatas are light, delicious, and healthier than the "real egg" version! Tofu is the base of these cholesterol-free frittatas and gluten-free.
Servings 8 people
Calories 64kcal
Ingredients
- 1 tablespoon vegan butter
- 1/2 cup small sweet onion diced
- 1 clove garlic minced
- 1 cup spinach or kale chopped
Tofu-egg
- 1 package extra-firm tofu drained
- 1 tablespoon gluten free soy sauce
- ¼ teaspoon turmeric
- 1/4 cup nutritional yeast
- 1/2 teaspoon Himalayan black salt
Garnish
- chives
- hot sauce
Instructions
- Preheat oven to 375 degrees F.
- 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.
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.