Tofu and Zucchini Frittata (#308)

Tofu and Zucchini Frittata (#308)

Basic Information

• Servings: 4
• Serving Size: 1 wedge
• Difficulty: 3
• Budget: 3
• Prep Time: 15
• Cook Time: 25
• Total Time: 40
• Meal Type: Main Dish

Diet Types

• Vegan
• Vegetarian
• Dairy-Free
• Plantstrong
• Flexitarian
• DASH
• Pescatarian
• Halal
• Kosher
• Gluten-Free

Equipment

• Oven-safe medium skillet (e.g., 10-inch)
• Medium bowl
• Whisk
• Knife
• Measuring cups and spoons

Ingredients

1. 12 ounces firm tofu, crumbled
2. 1 cup zucchini, grated
3. 1/4 cup chickpea flour
4. 1 tablespoon nutritional yeast
5. 1 tablespoon olive oil
6. 1/4 teaspoon turmeric
7. 1/4 teaspoon salt
8. 1/4 teaspoon black pepper

Directions

1. Heat oven to 375°F.
2. In a medium bowl, whisk together crumbled tofu, chickpea flour, nutritional yeast, turmeric, salt, and pepper until combined.
3. In an oven-safe medium skillet over medium heat, heat olive oil.
4. Add grated zucchini and sauté until softened, about 3-4 minutes.
5. Pour tofu mixture over zucchini, spreading evenly, and cook on the stovetop for 3-4 minutes until edges set.
6. Transfer skillet to the oven and bake for 15-20 minutes until firm and lightly golden.
7. Cut into 4 wedges and serve warm.

Storage

Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month. Reheat in an oven or microwave.

Nutrition

• Calories: 180
• Protein: 12g
• Fat: 10g
• Carbs: 8g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A