Vegan Tofu Frittata with Sun Dried Tomatoes & Spinach
July 7th, 2019 Posted by Celine Ikeler Uncategorized 0 thoughts on “Vegan Tofu Frittata with Sun Dried Tomatoes & Spinach”
| Prep Time | 20 min |
| Cook Time | 30 min |
| Servings |
slices
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Ingredients
Tofu base
- 2 14oz pacakges Medium Firm Tofu
- 3 TBL Nutritional Yeast
- 3 TBL Gluten -Free Tamari or soy sauce
- 2 TBL Arrowroot Powder or corn starch
- 1 tsp ground tumeric
- 1 tsp ground onion powder
- 1 tsp Black Salt (Kala Nimak) buy this from an indian Market
Vegetables
- 1 Small diced onion
- 1 TBL Italian seasoning blend
- 2 Cups Frozen spinach
- 2 Oz Sun dried tomatoes Roughly chopped
- 1 Can Canned artichoke hearts Chopped
- 1/2 Bunch flat leaf parsley Finely shopped
- 1/4 Cup Vegan Parmesan cheese Follow your heart brand
Ingredients
Tofu base
Vegetables
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Instructions
- Preheat oven to 375. Spray an 8" x 12" casserole dish with olive or coconut oil spray.
- Tofu filling: In a food processor combine the drained tofu with all six ingredients.
- Blend until very smooth scraping down sides as you go.
- Roughly chop sun dried tomatoes and artichoke hearts.
- In a medium fry and pan sauté onions until soft and golden. About 15 minutes so they have a chance to caramelize and get some great flavor going. Add the chopped spinach and artichokes and sun-dried tomatoes with Italian seasoning. Heat together about two minutes.
- In separate bowl combine vegetables with the blended tofu egg mixture.
- Stir to gently combine. Add fresh chopped parsley.
- Pour into greased casserole dish. Sprinkle with Vegan Parmesan. Bake at 375 for 30 minutes until golden brown on the top and center is solid. Allow to sit about 15 minutes before cutting.
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