Breakfast

Spinach-Tofu Fritatta is for Breakfast.

Spinach-Tofu Fritatta takes 15 minutes to prepare.

Spinach-Tofu Fritatta takes 50 minutes to cook.

Spinach-Tofu Fritatta makes 8 servings.

The ingredients for Spinach-Tofu Fritatta are:

1 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
5 medium potatoes, shredded
10 oz frozen spinach

2 blocks of firm tofu (14 oz blocks)
4 Tbsp. nutritional yeast
2 Tbsp. soy sauce
1 tsp salt
pepper, to taste

4 Tbsp. BacO's bacon bits (these are vegan and contain no cholesterol!)

Here is how you make Spinach-Tofu Fritatta:

Warm olive oil in a saute pan. Add the chopped onion and saute until onion is translucent. Add the minced garlic and continue sauteeing for another minute. Add the shredded potato and cook for 7 to 10 minutes to let potato soften and brown. Add spinach and stir. While the potato is cooking, place tofu in a food processor fitted with S-blade. Blend tofu until creamy. Add nutritional yeast, soy sauce, and salt and pepper. Blend. Add tofu mixture to potato-spinach mixture. Stir so everything is nicely blended together. Stir in the simulated bacon bits. Pour batter into a pie or tart pan. Bake at 350 degrees F for 40 minutes. Number of Servings: 8Recipe submitted by SparkPeople user VEGGIRL1.

The nutritional information for Spinach-Tofu Fritatta is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 278.0

• Total Fat: 9.9 g
• Cholesterol: 0.0 mg
• Sodium: 378.8 mg
• Total Carbs: 32.7 g
• Dietary Fiber: 7.0 g
• Protein: 19.9 g

The dietary needs meet for Spinach-Tofu Fritatta is Vegan