Tofu & Mushroom Frittata
- Total time
- 30 minutes
- Preparation time
- 10 minutes
- Calories
- 260
- Portions
- 4
Everyone will love this dish! Tofu pureed with tahini is the base of this frittata. With baby kale, spinach and chard, this brunch, lunch or dinner packs a double punch of flavor and nutrition. The bold flavors of DOLE® Organic Super Spinach balance perfectly with tofu and mushrooms into a sensational and nutritiously rich frittata.
Directions
- Preheat oven to 375°F. Cut tofu into 1-inch cubes and wrap in paper towels; pat dry. Set aside.
- Heat oil in a medium sauté pan and cook onions over low heat 10 minutes or until lightly browned. Add mushrooms and salt, continue cooking over medium heat 7 minutes or until soft. Set aside.
-
Puree tofu in food processor with tahini and rosemary until smooth. Add eggs and pulse until incorporated into the mixture. Transfer tofu mixture to a mixing bowl and combine with onion-mushroom mixture. Roughly chop 3 cups spinach blend and stir into the tofu mixture.
- Cut parchment paper circles for the bottom of the ramekins. Spray with nonstick cooking spray.
-
Transfer mixture to 4 (8-ounce) ramekins. Bake 20 minutes or until tops browns. Cool for 5 minutes before removing from the ramekins.
- Toss remaining greens with olive oil and balsamic vinegar.
- Divide the salad between 4 medium plates and serve with the frittata.
Tips & Tricks
This recipe uses mushrooms, but you can swap them with any other vegetable, such as carrots, zucchini, cauliflower or broccoli.
Ingredients
- 1 (12.5 oz.) pkg. firm tofu, drained
- 2 tablespoons grape seed oil
- 1 DOLE® Onion, peeled and sliced
- 2 1/2 cups chopped DOLE Mushrooms, such as Portobello, cremini or shiitake
- 1/2 teaspoon salt
- 1 pkg. (5 oz.) DOLE Organic Super Spinach
- 1/3 cup Parmesan cheese
- 2 tablespoons tahini
- 1/2 teaspoon chopped fresh rosemary
- 2 eggs
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
Nutritional Facts
| 4 Serving Per Container | |
| Serving Size | 238g |
| Calories | 260 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (19 g) | 29% |
| Saturated Fat (3.5 g) | 18% |
| Polyunsaturated (8 g) | |
| Monounsaturated (7 g) | |
| Cholesterol (100 mg) | 33% |
| Sodium (570 mg) | 24% |
| Total Carbohydrate (9 g) | 3% |
| Dietary Fiber (2 g) | 8% |
| Total Sugars (2 g) | |
| Protein (14 g) | |
| Calcium | 20% |
| Copper | 25% |
| Folate | 20% |
| Iodine | 10% |
| Iron | 15% |
| Magnesium | 10% |
| Manganese | 15% |
| Niacin | 10% |
| Pantothenic Acid | 10% |
| Phosphorus | 30% |
| Riboflavin | 25% |
| Selenium | 35% |
| Thiamin | 15% |
| Vitamin A | 40% |
| Vitamin C | 15% |
| Vitamin E | 15% |
| Vitamin K | 90% |