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Baked Tofu Frittata with Mushrooms and Spinach


12 oz silken tofu

2 cloves garlic, minced

1 tsp cornstarch

3 tbsp vegan cheddar or regular marble cheddar

Salt and black pepper

1 tsp Olive oil

2 tbsp water

1 tsp low sodium soy sauce

1/2 cup of mushrooms

3/4 cup spinach

1/2 cup chopped zucchini

1 roma tomato, chopped

1/4 onion, chopped

Extra cheese for serving

Hot sauce


Preheat oven to 375 F. Drain the tofu and press extra water out with a paper towel. Cook the garlic over stovetop until slightly golden. Blend the ingredients together from the tofu to the soy sauce along with the cooked garlic until smooth. 


Cook the mushrooms, spinach, tomatoes, and onion in a pan until the spinach wilts and the mushrooms brown slightly. Mix into the tofu mixture and pour into an oven-safe dish or skillet. Bake 15 minutes. Top with extra vegan cheese or cheddar when done and allow to melt. Serve hot, and top with hot sauce or salsa.

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