Tofu Frittata with Mushrooms (Recipe #100)

Tofu is quite the magical food item. There are lots of different things that you can do with tofu. Today, I made a tofu frittata with mushrooms and it was delicious!

When I think of a frittata, I think of an egg base with veggies or meat mixed into it. This vegan version of a frittata uses tofu to be the “egg base.” I added drained and pressed tofu into a food processor with oil, salt, pepper, turmeric, garlic powder, and chickpea flour. In a pan on the stove, I sauteed mushrooms. I added shallot to the mushrooms. Then, I added a bit of garlic to the pan. I transferred the mushroom mixture to an 8x8’’ baking dish and stirred in the tofu. I baked it in the oven for about 30 minutes and it was done! This frittata was beautiful! It has a nice creamy and airy texture to it. The mushrooms were sauteed perfectly. The seasonings were done very well. 

I am very glad I tried this recipe! I have tried tofu frittatas in the past and have always had good luck with them. I was happy to try a different recipe with a really great result. I am going to keep this recipe and I can see myself changing the vegetables in the frittata with the seasons. I can see myself adding roasted butternut squash, or tomatoes, or even spinach. I love recipes that provide a solid base and that you can change to your liking.

Taste: 9/10

Level of difficulty: 1/5

Notes for next time: I loved this!