Tofu Frittatas 2 Ways
1 block extra firm silken tofu (I used mori-nu aseptically sealed), drained
1 clove garlic pressed
2Tb nutritional yeast
3-4Tb unsweetened soy milk (may need more if it doesn’t blend smoothly)
1/4tsp turmeric (optional, for color)
1C diced potato
1 small onion, chopped
2 cloves garlic diced into large pieces
1/2 chopped orange bell pepper
3/4C asparagus pieces (I used frozen, thawed)
1Tb olive oil
-Heat olive oil in a small cast iron skillet over medium heat, add the potatoes and cook until they begin to get soft. Add the onion and pepper, cook until onion is translucent.
-While the potatoes are cooking add the tofu to your food processor and puree until the tofu looks a little like cottage cheese. Add the garlic, nutritional yeast, soy milk, and turmeric. Puree until the mixture is completely smooth and resembles a thick yogurt.
-Preheat oven to 350.
-When onions are cooked and tofu is smooth remove the skillet from the stove, add the asparagus and garlic. Next, stir in the tofu mixture and smooth over the top, making sure the middle is a little shallower than the sides so that it cooks through.
-Bake for 20-25 minutes, until the top is a light gold. Then turn off oven and leave in the oven for another 10-15 minutes to give it time to set up and finish cooking without burning.
-Serve hot
Source: Kaji’s Mom Transitions to Vegan
Prep and Cook Time: 30 minutes
Ingredients:
- 1 cup onion, chopped fine
- 4 cloves garlic, minced
- 1 cup zucchini, diced
- 1 cup red bell pepper, diced
- 2 cups finely chopped kale, (remove stems)
- 1 cup chopped fresh tomato
- ¼ cup chicken or vegetable broth
- 2 TBS red wine vinegar
- 5 oz firm light tofu, drained
- 4 egg whites or find a vegan egg replacer
- 1 TBS dried Italian seasoning
- ¼ tsp turmeric
- salt and white pepper to taste
- 2 TBS chopped fresh parsley
Directions:
- Chop onions and garlic and let sit for 5 minutest to bring out their health-promoting benefits.
- Prepare rest of vegetables.
- Pureé tofu with egg whites or replacer, Italian seasoning and turmeric in blender.
- In 10 inch stainless steel pan, heat 2 TBS broth. When broth begins to steam add onion, garlic, zucchini, bell pepper, kale, and tomato and Healthy Sauté for about 1 minute over medium low heat, stirring often.
- Add 1/4 cup broth and red wine vinegar. Pour tofu mixture over vegetables, cover and cook over low heat until mixture is completely firm and cooked, about 12 minutes. Top with chopped parsley. Serves 4
Printer Friendly Version of Italian Tofu Frittata
Source: World’s Healthiest Foods
