03 Jan

Potato-Tofu Frittata

Lissa Coffey

Lissa Coffey

Lissa Coffey
1 pound firm tofu crumbled

1/4 cup soy milk

1/4 cup chopped fresh parsley leaves

1/8 teaspoon turmeric

1/2 cup shredded soy mozzerella

1 tablespoon olive oil

2 garlic cloves, minced

2 large Yukon Gold or russet potatoes, baked or roasted and cut into 1/2 inch dice


preheat oven to 400 degrees F

place half the tofu in a food processor,along with the soy milk, parsley, turmeric and 1/4 cup of the soy cheese. Process until smooth and set aside.

Heat the oil in a large skillet over medium heat. Add the garlic and potatoes and cook, turning occasionally until potatoes are lightly browned on all sides, about 5 minutes.

add the remaining crumbled tofu and the pureed mixture stirring well to combine. Cook for 5 minutes,or until beginning to set.

transfer the frittata to the oven and bake until firm and hot, about 20 minutes

sprinkle with 1/4 cup cheese and return to oven to melt for 5 minutes. let stand 10 minutes, cut and serve. (serves 4)

Share this