Vegan Spinach-Mushroom Frittata
2 tablespoons Olive Oil
½ cup finely chopped onion
1 cup sliced white mushrooms
1 cup cooked chopped fresh or frozen spinach, squeezed dry
1 pound firm tofu, squeezed and patted dry
1/8 teaspoon ground turmeric
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
½ cup shredded soy mozzarella cheese
Preheat the oven to 375 degrees.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until the liquid is released from the mushrooms. Continue cooking until the liquid is absorbed. Stir in the spinach and cook a minute longer. Spoon the vegetable mixture into a lightly oiled shallow round baking dish and set aside.
In a food processor, combine the tofu, turmeric, salt, and pepper and process until smooth. Pour over the vegetables and add the mozzarella, mixing gently to combine. Bake until firm and golden brown on top, about 25 minutes. Let cool for a few minutes before cutting into wedges to serve.
Protein: 16 gm
Total Carb: 10 gm
Fiber: 2 gm
Fat: 13 gm
Sodium: 591 mg
Complete it: Serve with whole grain toast or English muffins and fruit.