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  • "It Can't Be Tofu" Frittata

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    "It Can't Be Tofu" Frittata
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. frzn minced spinach, cooked and liquid removed (1 10 oz package)
    • 1 1/2 c. well-liquid removed soft tofu, (12 ounces)
    • 2 Tbsp. lemon juice
    • 3 Tbsp. grated Parmesan cheese
    • 1 tsp Dijon-style mustard
    • 1 tsp dry basil
    • 1/2 tsp salt
    • 1/4 tsp pepper
    • 1 x clove garlic crushed
    • 1/2 c. steamed and sliced leeks, white part only
    • 1 c. tomatoes peeled and seeded and minced
    • 4 ounce shredded low fat mozzarella cheese, (1 c.) Lemon slices and parsley, for garnish

    Directions

    1. Preheat oven to 35O degrees F.
    2. In food processor or possibly blender combine spinach, tofu, lemon juice, Parmesan, mustard, basil, salt, pepper and garlic. Process till smooth.
    3. Mix in leeks, tomato and cheese.
    4. Pour mix into 10-inch pie plate coated with non-stick spray.
    5. Bake 55 to 60 min or possibly till set. Let sit 15 min before slicing.
    6. Garnish with lemon slices and parsley.
    7. Makes 4 servings
    8. *Note: Be careful when processing the spinach-I have burned out the motors on several blenders/food processors. Watch it carefully and make sure the frzn spinach is Minced.

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