Tofrittata

Recipe for 4 portions
Portion size: ¼ of the frittata
Calories per portion: 268 kcal
Carbohydrates: 20.5g
Proteins: 18g
Total fats: 12.6g
Saturated fats: 0.75g
Mono saturated fats: 4.8g
Total time: 1 hr.

Yes, I called this frittata a tofrittata because is made with tofu 🙂

INGREDIENTS

1½ cups of diced zucchini

1½ tbsp. olive oil

½ cup diced onion

1 cup diced potato

1 tbsp. garlic, minced

1/3 cup diced tomatoes

1 tbsp. of chopped parsley

1 ½ tbsp. of basil

14 oz. of firm tofu

½ cup water

4 tsp. cornstarch

2 tbsp. of nutritional yeast

1 tsp. prepared mustard 

1 tsp. salt

1/8 tsp. turmeric

1/8 tsp. black pepper

PROCEDURES

Preheat the oven to 375°F. In a pan over medium heat, sauté the potatoes in the olive oil for 5 minutes

3

Add the onion, and sauté until translucent.

4

Add the zucchini and garlic and sauté until all are just soft.

5

Add the tomatoes, basil and parsley and sauté until warm, about 1 minute. Remove from the heat.

6

In a food processor, combine the tofu, water, cornstarch, nutritional yeast, mustard, salt, turmeric, and pepper. Process until smooth.

7

In a large bowl, fold the sautéed vegetables into the tofu mixture and spoon the mixture into an oiled quiche or pie pan.

8

Bake for 35 to 45 minutes, or until the frittata is firm to the touch. Remove from the oven and let stand 10 minutes before serving.

References:

Michele Grodner/ Sara Long Anderson/ Sandra DeYoung. Foundations and Clinical Applications of Nutrition. A Nursing Aproach. Mosby-Year Book, Inc. 1996. United States of America. Food Composition Table.  Appendix A.

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