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Tofu Frittata

Course Breakfast, lunch
Keyword Plant-based
Prep Time 15 minutes
Cook Time 1 hour
Tofu Frittata Muffins 30 minutes
Servings 6 people

Ingredients

  • 1 lb firm tofu drained (not pressed)
  • 2 tbsp nutritional yeast
  • 3 tbsp chickpea flour
  • 2 tbsp unsweetened almond milk or compatible plant-based milk of choice
  • 1/2 tsp garlic powder
  • 1/2 tsp salt or black salt
  • 1/4 tsp pepper
  • 1/4 tsp turmeric optional for color
  • 3 cups diced vegetables of choice (zucchini, bell pepper, mushrooms, scallions, spinach, etc.)

Instructions

  • PREHEAT oven to 350°F.
  • GREASE a pie dish or muffin tin lightly with olive oil.
  • MAKE the tofu filling — add all ingredients, except diced vegetables, to a food processor and blend until smooth.
  • MIX the veggies with the tofu filling, then pour into prepared pie dish or muffin tin.
  • BAKE for 30 minutes for muffins or 1 hour for pie.
  • PLACE on a wire rack to cool for 10 minutes, then serve. To store, cool completely, then cover and store in the fridge. Recipe results in either 12 individual muffins or 1 Tofu Frittata Pie.