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Dole Banana Farmer

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.

30 Minutes Total time 10 Minutes Prep time 20 Minutes Cook Time 260 Calories 4 Servings



  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.

Tips & tricks

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


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