There have been a lot of changes going on around our apartment complex since we first moved here in January. It had recently been rehabbed so they are still trying finishing up some exterior things like our back deck now that the weather is nicer. This weekend, we were surprised to hear a chainsaw on Sunday morning and throughout the rest of the day, they cut down all of the trees that lined the fence along our building. I was sorry to see the trees go, but also happy to realize just how much more light steams into our apartment now. I have so many new places to experiment with taking blog photos! (After living in a basement apartment, all this light makes me so happy!)
These adorable mini vegan frittatas were one of the recipes that I whipped up over the weekend. A few years ago, I developed a mild allergy to eggs, so I was sad to say goodbye to some of my favorite breakfast options like frittatas and omelets. After a little google research, I found that a good imitation frittata could be made from pureed tofu. So, I ran to the kitchen to try it out! I was so happy with how these little guys turned out. They are just perfect for a super-quick, healthy breakfast.
I decided to stuff these full of some fresh veggies that I had picked up at the farmers market to fit with the Recipe Redux theme of the month: using the bounty of July produce! You’ll find fresh spinach, cherry tomatoes, basil pesto, zucchini, and corn all packed into these tasty bite sized frittatas. I like pairing them with a green smoothie for a super easy breakfast on the go.
- 1 lb. firm tofu
- ½ cup soy milk
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- 1 cup chopped zucchini
- 2 tablespoons chopped green onion
- 1 ear of corn, trim off the kernels
- 2 cloves garlic, minced
- 1 cup halved cherry tomatoes
- 2 cups fresh spinach leaves, chopped
- 2 tablespoons basil pesto (Recipe in Notes!)
- Preheat the oven to 350 degrees Fahrenheit.
- Place tofu, soy milk, and turmeric in a food processor and blend until smooth.
- In a saucepan, heat the oil and add the zucchini. Cook for 7-8 minutes or until it starts to lightly brown and soften.
- Add the corn, green onion, and garlic. Cook another 2-3 minutes.
- Stir in the cherry tomatoes and spinach, cook until spinach is starting to wilt and turn off the heat.
- Mix the pureed tofu, vegetables, and pesto together in a large bowl.
- Cut parchment paper into 4 inch squares and fold into muffin tin cups. Lightly spray with cooking oil. Pour batter into the cups to make 10 frittatas.
- Bake for 20-30 minutes or until slightly puffy and lightly browned.
2 cups fresh basil leaves
1/2 cup olive oil
2-3 cloves garlic
2 teaspoons pine nuts
Salt and Pepper to taste
1. Add the basil leaves to the food processor and turn on the machine. Pour in the olive oil while running.
2. Add the garlic, pine nuts, salt and pepper and puree until smooth.
You'll have leftover pesto - just use it for other recipes! It's delicious!