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Tofu Frittata with Zucchini and Onion Recipe

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This recipe for Tofu Frittata with Zucchini and Onion, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Monday, May 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil
1 small red onion, diced (3/4 cup)
2 small carrots, diced (1 cup)
5 green onions, chopped (3/4 cup)
1 small zucchini, diced (3/4 cup)
1 12-ounce package extra-firm tofu, drained
3 tablespoons grated vegan mozzarella
3 tablespoons low-sodium soy sauce
6 plum tomatoes, sliced

Directions:
Directions:
Preheat oven to 375°F. Coat 10-inch casserole dish or 24-cup mini-muffin tin with cooking spray.
Heat oil in skillet over medium heat. Sauté red onion 3 to 4 minutes, or until soft. Add carrots, green onions, and zucchini, and sauté 2 minutes. Season with salt and pepper, and cook 3 minutes more, or until vegetables are crisp-tender. Remove from heat.
Purée tofu, mozzarella, and soy sauce 2 minutes in food processor, or until smooth and thick. Stir tofu mixture into vegetable mixture, and spoon into prepared casserole dish or muffin tin. Arrange tomato slices on top of frittata. Bake 40 to 45 minutes for large frittata, 25 to 30 minutes for mini frittatas, or until top is firm to the touch. Let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Nutritional Information
Per SERVING: Calories: 102, Protein: 6g, Total fat: 6.5g, Carbs: 7g, Cholesterol: 0mg, Sodium: 547mg, Fiber: 2g, Sugars: 3g

I got this recipe from www.vegetariantimes.com/recipes

 

 

 

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