Tofu Frittata

I’m Kayli Anderson, dietitian and natural foods chef. PBM is your headquarters for empowering, woman-centered plant-based nutrition and lifestyle guidance. 

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Tofu is the perfect stand-in for eggs in this classic brunch dish. My favorite part about this yummy Tofu Frittata recipe is its versatility. Make it in loaf, pie, or bite-size muffin form. Mix in any veggies you have on hand – even leftover roasted or grilled vegetables from last night’s dinner will do! And don’t save this Tofu Frittata for brunch only. It makes an excellent grab-and-go lunch, protein-rich snack, or easy dinner.

Author: Kayli Anderson MS RDN

Tofu Frittata

Tofu Frittata

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

  • 1 block firm or extra-firm tofu, drained
  • ¼ cup nutritional yeast
  • ¾ tsp turmeric powder
  • ¼ tsp salt
  • ½ onion, diced
  • 1 cup broccoli florets, finely chopped
  • 1 red bell pepper, chopped (or roasted veggies like potatoes)

Instructions

  1. Preheat oven to 350F and lightly oil a pie pan, loaf pan, or muffin tin.
  2. Press tofu block between two layers of paper towels to remove as much water as possible.
  3. In a blender or food processor, combine tofu, nutritional yeast, turmeric, and salt. Blend until smooth.
  4. In a sauté pan, heat a little oil over medium heat (if you prefer oil-free, use a nonstick skillet or add a splash water instead of oil). Add onions and sauté until translucent. Add broccoli and bell pepper and sauté until just tender.
  5. Transfer blended tofu mixture to a bowl and fold in sautéed vegetables. Spread evenly into pan or divide among muffin cups.
  6. Bake for approximately 30 minutes, or until the top turns firm and golden brown. Let cool before slicing.
Related:  Chickpea Salad

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