A delicious and protein-packed mini tofu frittatas to serve as breakfast or a tasty snack. The recipe is super easy and would make you feel satisfied for a couple of hours too.
Do you think that sometimes we lose all the mojo and don’t want to cook anything new, or if cooked then never clicked even for the blog? This happened to me last week when I accidentally soaked soybeans instead of white peas. After knowing my mistake I ended up making homemade tofu and a couple of (actually more than 50) homemade soy chaap sticks.
But I don’t know what happened and all of a sudden I did not want to click the for the blog. Mr. H kept asking me to take pictures for the blog but I resisted. That’s life, right and we do need a break, once in a while. Well, for me, fortunately, that period has passed.
I had a block of tofu that needs to be used up before it could get spoiled. We already had tried a lot of curries, fried rice, quiche, and whatnot. This time I wanted to make something different and that’s when I landed on Healthy Tofu Recipes and found almost 50 amazing recipes that use tofu. I was tempted to try quite a few dishes from there but only got to make Mini Frittatas from Dietitian Debbie. I have now bookmarked the page to try some recipes later. The mini frittatas were gobbled by my daughters and the best part was they didn’t even complain about the veggies. I served the frittata with mango chia smoothie bowl for our breakfast and had a nice filling meal.
Blogging Marathon#77Week2 / Day2
Theme-Easy 4th July Recipes
Dish– Mini Tofu Frittatas
Source– Dietitian Debbie
Mini Tofu Frittatas
Ingredients
- 2 cups tofu, firm
- 1/2 cup almond milk
- 1/2 teaspoon turmeric powder
- 1 cup zucchini, chopped
- 1/2 cup carrots, chopped
- 1/4 cup green peas
- 1/2 cup cherry tomatoes, halved
- 1 cup bell peppers, chopped
- 1/2 cup celery, chopped
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1/4 cup olives, sliced
- 2 tablespoon olive oil, extra virgin
- salt to taste
- 1 teaspoon peppercorn, freshly crushed
- 1 teaspoon basil leaves, dried or fresh
Instructions
- In a blender puree the tofu with milk and turmeric powder
- Preheat oven to 350 ° F and brush a 12 hole muffin tin with olive oil.
- Heat olive oil in a pan and add garlic and onions.
- Saute for few minutes and then add carrots, zucchini, peas, tomatoes, bell peppers, celery and olives. Let the veggies cook for few minutes.
- Season with salt, pepper and basil leaves.
- Add the pureed tofu and cook for a minute or too.
- Divide the batter into the prepared muffin pan. Bake in preheated oven for about 25 minutes or until a skewer inserted into the centre comes out clean.
- Remove from oven and serve warm.
Notes
Nutrition
Enjoy!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77
Best regards,
These healthy veggies loaded frittata are the best solution when you are struggling with ‘what to make’syndrome, especially during holidays when you are tired with kid’s demands
You made tofu at home?..sounds interesting..guess we all need a break frequently…nice recipe..
Love these mini healthy bites.
Those mini frittata look delicious and colorful with all those veggies.
Ya, temporarily losing blogging mojo is quite common — happens to me all the time. Glad that yours lasted only for a week.
yummy Snack..would love it with a cup of chai.
Such a tempting healthy snack. I’ve never used tofu in anything else except some Chinese meals.
Those frittatas makes me hungry, prefect to enjoy for dinner with some salads.
Wow, this looks and sounds interesting, healthy too.