| 11 | 30 | 177 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 5 |
| 454 gm | Tofu, regular, firm |
| 1/2 cup | Soy milk, unsweetened, plain |
| 1 tsp | Turmeric, ground |
| 1 tbsp | Extra virgin olive oil |
| 1 cup slices | Zucchini (chopped) |
| 2 tbsp | Green onion (chopped) |
| 1 medium ear | Sweet yellow corn (kernels trimmed off) |
| 2 clove(s) | Garlic (minced) |
| 1 cup | Cherry Tomatoes (halved) |
| 2 cup | Spinach (chopped) |
| 2 tbsp | Basil pesto |
1. Preheat the oven to 350 degrees Fahrenheit.
2. Place tofu, soy milk, and turmeric in a food processor and blend until smooth.
3. In a saucepan, heat the oil and add the zucchini. Cook for 7-8 minutes or until it starts to lightly brown and soften.
4. Add the corn, green onion, and garlic. Cook another 2-3 minutes.
5. Stir in the cherry tomatoes and spinach, cook until spinach is starting to wilt and turn off the heat.
6. Mix the pureed tofu, vegetables, and pesto together in a large bowl.
7. 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.
8. Bake for 20-30 minutes or until slightly puffy and lightly browned.
Soy
is a nutrient dense source of plant protein, it contains Omega 3 fats which are great for cardiovascular health
| Meat Alternative | 0.6 |
| Vegetables | 2.0 |
