Mini Tofu Frittatas

Makes 8 frittatas

Ingredients:

1/2 c. yellow onion, chopped (about 1/3 medium onion)

1 c. red pepper chopped (about 1 medium pepper)

1 t. minced garlic

Salt and pepper, to taste

8 oz. sliced black olives, drained

1 c. spinach, chopped

1/4 c. fresh basil, chopped

16 oz. firm or extra-firm tofu, drained and crumbled

1/4 c. plant-based mozzarella-style cheese shreds (such as Daiya)

1 T. nutritional yeast

3 T. soy sauce

Directions:

1. Preheat oven to 375 degrees F. Grease 8 cups of a muffin tin with olive oil or cooking spray.

2. Coat a large skillet with olive oil or cooking spray and add chopped onion and pepper. Sauté for 5-7 min until vegetables have softened. Add garlic and sauté for one additional min. Season with salt and pepper and add olives, spinach, and basil. Set aside.

3. In a blender or food processor, add tofu, cheese, nutritional yeast, and soy sauce. Blend or process until mixture is thick and creamy. Add tofu mixture to skillet with veggies and toss until fully combined.

4. Divide mixture evenly between 8 muffin cups of the prepared muffin tin. Bake 25-30 min or until top is slightly browned and firm to the touch.