Evelisse Capó, Pharm.D
2 14oz containers of extra firm tofu
1/2 cup nutritional yeast
3 tsp Dijon mustard
2 tsp onion powder
2 tsp garlic powder
1/2 tsp turmeric
2 cups chopped vegetables: mushrooms, baby spinach, peppers, crushed garlic, onions
Herbamare or salt and pepper to taste
Preheat oven to 400F
Have available two large (4 quart) rectangular Pyrex baking dishes.
Crumble tofu in a large bowl with hands until it looks like feta cheese.
Stir in nutritional yeast, Dijon mustard, onion and garlic powder, turmeric.
Sprinkle Herbamare or salt and pepper.
Add chopped vegetables.
Transfer to baking dish and pat down firmly with a spatula until nice and tight.
Bake for 25 minutes until the top is firm and slightly brown.
Let frittata cool for 5 minutes before serving.
Serve with a spatula.