Baked Mini Tofu, Quinoa & Veggie Frittatas (& Parsnip Chips!)

Healthy Recipes

Our yummy baked tofu frittatas; originally posted last September! We’ve now updated the recipe and improved the format (inclusive of an easy-print recipe!). Enjoy! 🙂

Eat2Health Blog

Serves: 4-6
Yields: 12 Mini Frittatas
Prep: 30-35 mins
Cooking: 25-30 mins (*in a fan-assisted oven)
Type: Main Meal, Snack
Tools: Sieve, small pot + lid, chopping board, sharp knife, veggie peeler, baking tray, parchment paper, frying pan, frying spatula, silicone spatula, food processor, muffin tin, cooling rack

Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C, carbohydrates, protein, fibre, calcium, iron, magnesium, manganese, potassium, zinc and (per serving) is low in added salt, sugar and saturated fats.

This is a recipe we developed earlier this year… but we’re glad to finally have the chance to share it with everyone!  🙂

Who says you need eggs to make a frittata or even an omelette?! Not in the Eat2Health kitchen! If you’ve got tofu, some shredded veggies, DF milk and grains, then you have the starting point to any great vegan frittata. Adapt the seasonings, vegetables and/or grains to suit your own needs and taste. You…

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6 thoughts on “Baked Mini Tofu, Quinoa & Veggie Frittatas (& Parsnip Chips!)

    1. Thanks so much Larice! Homemade chips are the best aren’t they? 🙂 This is a great little spring/summer dish that we can’t wait to make again soon. We hope that you enjoy it if you do decide to try it. 🙂

      Like

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