- Prep Time: 15 mins
- bake Time: 35 mins
- Total Time: 1 hr
- yield: 12
Ingredients
-
1 tbsp olive oil
-
1/2 yellow onion, finely chopped
-
1/2 red bell pepper, finely chopped
-
1/2 cup mushrooms, finely chopped
-
2 handfuls baby spinach
-
1/3 cup sun-dried tomatoes, sliced
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Salt and pepper to taste, to season the vegetables
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1 (16 ounce) block of tofu
-
1 cup unsweetened almond milk
-
3 tbsp Anthony's Non-Fortified Nutritional Yeast
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1/2 tsp salt
-
1/4 tsp Anthony's Organic Turmeric Powder
-
A few green onions, chopped for topping
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Instructions
- Preheat oven to 375F and grease a 12 cup muffin tin with olive oil.
- Sauté the onions, mushrooms, and pepper in the olive oil. When the onions are
translucent, add the spinach and sun-dried tomatoes. Season this mixture with
salt and pepper. Remove the pan from the heat and set it aside while you
prepare the tofu. - Using a blender or immersion blender, blend the tofu, almond milk, nutritional
yeast, salt and turmeric. Blend until smooth. - Add the tofu batter into the pan with the sautéed vegetables and mix well to
combine. - Spoon this mixture into the greased muffin tin and bake for 30-35 minutes, until
set and golden. - Let the frittatas cool for 10 minutes for easy removal. Top with chopped green
onions and enjoy alongside a salad.
