Tofu & Mushroom Frittata
Everyone will love this dish! Tofu pureed with tahini is the base of this frittata. With baby kale, spinach and chard, this brunch, lunch or dinner packs a double punch of flavor and nutrition. The bold flavors of DOLE® Organic Super Spinach balance perfectly with tofu and mushrooms into a sensational and nutritiously rich frittata.
Ingredients
- 1 (12.5 oz.) pkg. firm tofu, drained
- 2 tablespoons grape seed oil
- 1 DOLE® Onion, peeled and sliced
- 2 1/2 cups chopped DOLE Mushrooms, such as Portobello, cremini or shiitake
- 1/2 teaspoon salt
- 1 pkg. (5 oz.) DOLE Organic Super Spinach
- 1/3 cup Parmesan cheese
- 2 tablespoons tahini
- 1/2 teaspoon chopped fresh rosemary
- 2 eggs
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
Directions
- Preheat oven to 375°F. Cut tofu into 1-inch cubes and wrap in paper towels; pat dry. Set aside.
- Heat oil in a medium sauté pan and cook onions over low heat 10 minutes or until lightly browned. Add mushrooms and salt, continue cooking over medium heat 7 minutes or until soft. Set aside.
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Puree tofu in food processor with tahini and rosemary until smooth. Add eggs and pulse until incorporated into the mixture. Transfer tofu mixture to a mixing bowl and combine with onion-mushroom mixture. Roughly chop 3 cups spinach blend and stir into the tofu mixture.
- Cut parchment paper circles for the bottom of the ramekins. Spray with nonstick cooking spray.
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Transfer mixture to 4 (8-ounce) ramekins. Bake 20 minutes or until tops browns. Cool for 5 minutes before removing from the ramekins.
- Toss remaining greens with olive oil and balsamic vinegar.
- Divide the salad between 4 medium plates and serve with the frittata.
Tips & tricks
This recipe uses mushrooms, but you can swap them with any other vegetable, such as carrots, zucchini, cauliflower or broccoli.