Mini Tofu Frittatas

INSTRUCTIONS:

1. Pre-heat oven to 360ºF.
2. In a large skillet over medium-high heat, drizzle olive oil, then add leeks, chopped broccolini, 1 cup cherry tomatoes, and a dash of salt. Cook until soft, stirring often and smashing the tomatoes to let the juices cook out. Pour into large bowl.
3. To a blender, add tofu, chickpea flour, nutritional yeast, black salt, onion powder, garlic powder, baking powder, and turmeric if using, then blend until smooth and no lumps remain. Pour into bowl with veggies, then stir to mix.
4. Spoon mixture evenly into ramekins, then top with cherry tomato halves, which add flavor and acidity, and optional broccolini flowers.
5. Set ramekins on a baking sheet, then bake on the lower oven rack for 35-45 minutes until tops brown and inside is no longer jiggly.
6. Remove from oven, then allow to cool and set for 15 minutes before serving.
7. Serve while warm or store in fridge and enjoy cold.

TIPS:

• Cherry tomatoes can be used instead of grape tomatoes.
• Chickpea flour creates a darker top when baked. For a lighter colored frittata, other thickeners such as corn starch can be used, though the quantity needed and resulting texture may be different.
• Nutritional yeast is NOT the same as brewer’s yeast. Nutritional yeast adds a "cheesy" flavor to vegan dishes.
• Black salt is also called kala namak. It has a sulfurous smell, which is what gives this vegan frittata a wonderfully "eggy" flavor. Other salts may be used instead, but keep in mind that the flavor will be different and the salt level may need to be adjusted.
• PLANT-BASED: Mori-Nu Silken Tofu Firm replaces eggs in this vegan frittata recipe and is a good source of protein.
• GLUTEN-FREE: This recipe is gluten-free. Just make sure to check labels on all ingredients used.

PRODUCTS USED FOR THE RECIPE

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  Firm