frittata ‘muffins’

14 Jun

This was based on the omelet recipe in Vegan Brunch.   I made the tofu mixture and then folded in the fixins — for this in particular I used asparagus spears, green onions and sundried tomatoes — and baked it in greased muffin tins.

*Makes 6-8 ‘muffins’

1 box firm silken tofu
2 Tbsp nutritional yeast
2 T oil
1 Tbsp cornstarch/arrowroot
1/4 tsp turmeric
1 tsp Goya Adobo Red Top
1/2 cup chickpea flour
Additions (green onions, asparagus, zuchini, sundried tomatoes, etc.)

Preheat oven to 350′.  Blend everything together in a food processor.  Fold in any additions.  Scoop into well-greased muffin tins and bake for about 25 minutes, until the tops are golden brown.

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