Tofu Frittata with Spinach and Peppers
Ingredients
The frittata
-
1
14 ounce package
extra firm tofu
-
2
tablespoons
soy sauce
-
2
tablespoons
nutritional yeast flakes
-
1
tablespoon
cornstarch
-
½
teaspoon
ground turmeric (optional)
-
1
tablespoon
olive oil
The vegetables
-
1
medium
red potato (about 8 ounces, finely diced)
-
1
medium
onion (finely diced)
-
2
cloves
garlic (minced)
-
2
scallions
chopped
-
1
small
red bell pepper (finely diced)
-
2
cups
baby spinach (lightly packed, sliced into thin strips, about 2 ounces)
-
¼
teaspoon
black pepper
Instructions
- Blend the tofu, soy sauce, nutritional yeast, cornstarch, and turmeric in a food processor until smooth.
- Heat olive oil in a skillet over medium heat and sauté the onion and potato until lightly browned.
- Remove from heat and add garlic, scallions, bell pepper, spinach, and black pepper to the skillet.
- Fold in the blended tofu mixture until well combined.
- Preheat the oven to 375°F and lightly oil a baking dish.
- Transfer the mixture to the baking dish and smooth the top.
- Bake for about 35 minutes until firm and lightly browned.
- Let it sit for 5-10 minutes before cutting.
Nutrition Facts (estimated)
Servings
4-6
Calories
128
Total fat
4g
Total carbohydrates
19g
Total protein
6g
Sodium
533mg
Cholesterol
0mg
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