You can update your YOU+ DOLE filters here to get the most tailored experience.

Tofu & Mushroom Frittata

Rate This

Total Time (mins)
30
Difficulty
2
Servings
4
Ingredients
11
Total Prep Time: 10 minutes
Calories Per Serving: 260
Nutrients

Nutrition Facts

Serving Size 238g

Amount per serving
Calories 260 Calories from fat: 170
% Daily Value*
Fat 19 g 29 %
Saturated 3.5 g 18 %
Trans 0 g
Polyunsaturated Fat 8 g %
Monounsaturated Fat 7 g %
Cholesterol 100 mg 33 %
Sodium 570 mg 24 %
Carbohydrate 9 g 3 %
Fiber 2 g 8 %
Sugars 2 g
Protein 14 g
Vitamin A 40 %
Vitamin C 15 %
Calcium 20 %
Iron 15 %
Vitamin E 15 %
Vitamin K 90 %
Thiamin 15 %
Riboflavin 25 %
Niacin 10 %
Folate 20 %
Pantothenic Acid 10 %
Phosphorus 30 %
Iodine 10 %
Magnesium 10 %
Zinc 10 %
Selenium 35 %
Copper 25 %
Manganese 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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

  1. Preheat oven to 375°F. Cut tofu into 1-inch cubes and wrap in paper towels; pat dry. Set aside.
  2. 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.
  3. 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.

  4. Cut parchment paper circles for the bottom of the ramekins. Spray with nonstick cooking spray.
  5. Transfer mixture to 4 (8-ounce) ramekins. Bake 20 minutes or until tops browns. Cool for 5 minutes before removing from the ramekins.

  6. Toss remaining greens with olive oil and balsamic vinegar.
  7. Divide the salad between 4 medium plates and serve with the frittata.

Tip: This recipe uses mushrooms, but you can swap them with any other vegetable, such as carrots, zucchini, cauliflower or broccoli.

View & leave comments
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. Prep Time:10 minutes Cook time: Serves: 4
Nutrition facts: 260 Calories, 19 grams fat
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.

    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.

    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.Tip: This recipe uses mushrooms, but you can swap them with any other vegetable, such as carrots, zucchini, cauliflower or broccoli.