Tofu Individual Frittatas

Tofu individual frittatas

1 16 oz silken tofu (I used firm)
4 oz chopped mushrooms
1/2 red pepper, chopped
1/4 cup sweet corn (I used frozen)
1/4 cup chopped sundried tomatoes (no oil)
1/2 sweet onion, chopped
1 cup spinach, chopped
1-2 small potatoes, peeled and chopped
1 clove garlic, minced
1/4 cup plant milk
2 Tbsp nutritional yeast
1 Tbsp arrowroot (can use cornstarch)
1 Tbsp tamari
1 Tbsp mixed herbs (I used oregano and basil)
1/2 tsp turmeric
1/2 tsp salt
Black pepper to taste
pinch red cayenne pepper

Preheat oven to 350.  Line muffin cups with papers or use silicone liners

Drain and wrap tofu in paper towels, set aside

Saute onion, garlic, mushrooms, pepper, sweet corn, sun-dried tomato and potatoes in 1 Tbsp water, adding water as needed when veg begin to stick.  Cook until softened.  Add spinach and let it wilt.

In a blender or processor, add tofu, plant milk, nutritional yeast, arrowroot, herbs, turmeric, salt, pepper and cayenne pepper.  Process until smooth

Fold sauted vegetables into mixture and divide evenly among 12 regular size muffin tins. 

Bake at 2350 for 25-30 minutes

Cool 10 minutes and remove from muffin pan

Serve immediately or freezer for later use.

*other add-ins: black olives, zucchini, broccoli.