This vegan tofu frittata is a flavorful and protein-packed alternative to traditional egg-based frittatas. It's loaded with savory vegetables and seasoned with nutritional yeast and turmeric for a cheesy and vibrant flavor.
Ingredients: 1 block firm tofu, drained and crumbled. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup mushrooms, sliced. 1 cup spinach, chopped. 1/4 cup nutritional yeast. 1/2 teaspoon turmeric. Salt and pepper to taste.
Instructions: Set oven temperature to 375F 190C. Heat the olive oil in a skillet over medium heat. Saut the onion and garlic until they become transparent. When the mushrooms and bell pepper are soft, add them and cook. Saut the spinach until it wilts. Combine the tofu crumbles, nutritional yeast, turmeric, salt, and pepper in a bowl. Mix the cooked veggies thoroughly with the tofu mixture. Spoon the mixture into a skillet or pie dish that has been oiled. Bake the frittata for 25 to 30 minutes, or until the top is set and beginning to turn golden. Before slicing, let it cool for a few minutes. Enjoy and warm up!
Prep Time: 15 minutes
Cook Time: 30 minutes
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