Thursday, 19 April 2018

Mini Potato & Spinach Fritattas

Adapted from a recipe on The Spruce.

Mini Potato & Spinach Fritattas


1/4 cup olive oil (or other cooking oil)
1 onion (chopped small)
4 green onions (chopped, separate the greens from the bottom)
4 cloves garlic (minced)
2 medium potatoes (thinly sliced)
1 tsp. salt
1/2 tsp. black pepper (divided)
1 12 oz. package tofu (firm, drained and pressed)
2-3 Tbls soy sauce
4 tbsp. nutritional yeast
1/2 cup wilted spinach
Optional: cheese


First, drain and press your tofu. Most tofu will taste best if you press it first because tofu is like a sponge - the more water you gently press out of it, the more delicious flavors it can soak up!

Once your tofu is well-pressed, pre-heat the oven to 325 degrees.

In a large frying pan, sautee the onions, garlic, and bottoms of the green onions in olive oil for 2-3 minutes.

Add potatoes, salt and pepper, and sautee for 10-15 minutes, stirring occasionally until potatoes are golden brown.

Blend tofu, soy sauce, and nutritional yeast in a food processor or blender until well mixed. Mixture will be somewhat thick. Add green onions and potatoes and pour into a greased pie pan.

Cook 45-50 minutes, until top is firm and cooked all the way through.

While your frittata is still hot, sprinkle the top with

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