Spinach-Tofu Fritatta

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 278.0
  • Total Fat: 9.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 378.8 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 7.0 g
  • Protein: 19.9 g

View full nutritional breakdown of Spinach-Tofu Fritatta calories by ingredient
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Introduction

Using tofu instead of eggs, this dish is a healthy alternative to omlettes and is wonderful served for breakfast or brunch. You can add whatever veggies you like (mushrooms & zucchini are especially good) Using tofu instead of eggs, this dish is a healthy alternative to omlettes and is wonderful served for breakfast or brunch. You can add whatever veggies you like (mushrooms & zucchini are especially good)
Number of Servings: 8

Ingredients

    1 Tbsp. olive oil
    1 medium onion, chopped
    2 cloves garlic, minced
    5 medium potatoes, shredded
    10 oz frozen spinach

    2 blocks of firm tofu (14 oz blocks)
    4 Tbsp. nutritional yeast
    2 Tbsp. soy sauce
    1 tsp salt
    pepper, to taste

    4 Tbsp. BacO's bacon bits (these are vegan and contain no cholesterol!)



Directions

Warm olive oil in a saute pan. Add the chopped onion and saute until onion is translucent. Add the minced garlic and continue sauteeing for another minute. Add the shredded potato and cook for 7 to 10 minutes to let potato soften and brown. Add spinach and stir.

While the potato is cooking, place tofu in a food processor fitted with S-blade. Blend tofu until creamy. Add nutritional yeast, soy sauce, and salt and pepper. Blend.

Add tofu mixture to potato-spinach mixture. Stir so everything is nicely blended together. Stir in the simulated bacon bits.

Pour batter into a pie or tart pan. Bake at 350 degrees F for 40 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user VEGGIRL1.

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