This simple dish can be adapted to your taste—choose whichever veggies make you happy! It’s also a great option to make ahead of time, as it’s just as good the next day.
Health Benefits – nut free, low sugar, gluten free
Prep: 15 Minutes | Cooking time: 30 Minutes | Servings: 4-6
Ingredients
2 (14-oz) containers extra firm tofu
½ cup nutritional yeast
2 tsp onion powder
1 Tbsp garlic powder
1 tsp oregano
½ tsp turmeric
3 cups chopped vegetables (mushrooms, kale or spinach, onions, bell peppers)
Herbamare or salt and pepper to taste
Fresh herbs (cilantro, basil, parsley), chopped to serve, optional
Method
- Preheat oven to 425 degrees F.
- In a large bowl, crumble tofu with your hands or a potato masher until it looks like feta cheese.
- Stir in nutritional yeast, onion and garlic powder, oregano, turmeric and Herbamare or salt and pepper and mix well.
- Mix in vegetables.
- Transfer to a 9×13 rectangular glass baking dish or two shallow 9-inch round baking dishes and pat down firmly with a spatula until nice and tight.
- Bake for 25-30 minutes until the top is firm and slightly brown.
- Let frittata cool for 5 minutes on the counter before serving.
- Top with fresh herbs to serve (if using).
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Created on 28 Mar, 2024.
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