Individual serving mini frittatas loaded with vegetables and pureed tofu. An easy and wonderful vegan dish which can be served as breakfast or starter and snacks.
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
Add plenty of seasonal vegetables and adjust the seasoning as per your taste.