MUSHROOM FRITTATA

Ingredients

• 510 g Tofu, raw (not silken), not cooked, firm, not drained
• 17 g Tapioca starch
• 17 g Nutritional yeast
• 2 g Onion powder
• 2 g Garlic powder
• 1/4 tsp Turmeric, ground
• 1/2 tsp Small pinch salt
• 60 g Almond milk, unsweetened
• 110 g Medium onion, chopped
• 110 g Button mushroom, sliced
• 120 g Bell pepper, red, finely chopped
• 90 g Baby spinach, chopped
• 1 pinch Chili pepper flakes
• 170 g Green salad leaves
• 240 g Cherry tomatoes, halved

Method

1. Preheat oven to 350°F.
2. Add tofu, tapioca flour, nutritional yeast, turmeric, onion powder, garlic powder, black salt, and unsweetened almond milk to a food processor and blend until it's smooth and creamy.
3. Preheat a nonstick skillet over medium heat and cook the onions and mushrooms until soft. Usually just 1-2 minutes. Toss in the red bell pepper and cook for 30-45 seconds. Finally, add the chopped spinach and cook until it starts to wilt.
4. Pour the tofu mixture directly into the pan with the veggies if you are using a cast-iron or oven- safe skillet. Gently stir to combine everything and smooth out the top. If you do not have an oven- safe skillet simply combine the tofu mixture and sautéed veggies then pour into a 9-inch pie dish or regular casserole dish.
5. Top with sliced red onions and grape tomatoes then bake for 40-45 minutes. The top should brown just slightly and turn golden.
6. Remove from the oven and let cool for 15 minutes.
7. Serve and enjoy with a mix of green salad leaves and cherry tomatoes.