14-15 ounces firm tofu, preferably organic and sprouted, drained and patted dry
2½ Tablespoons unrefined, cold-pressed olive oil, divided + additional for greasing the baking dish
¾ teaspoon sea salt + additional for seasoning
¼ teaspoon ground turmeric
¼teaspoon garlic powder
freshly ground black pepper to taste
2 Tablespoons chickpea flour
8 ounces fresh mushrooms, such as cremini and/or shitake, wiped clean and sliced
2 shallots, thinly sliced or 1 leek, white and light green parts cleaned and sliced
2 cups baby spinach leaves
Instructions
Preheat oven to 350 degrees. Lightly grease a 9 or 10-inch pie plate or oven-proof skillet.
In the bowl of a food processor, process the tofu, ½ Tablespoon of oil, salt, turmeric, garlic powder and black pepper until smooth. Scrape down the sides and add the chickpea flour. Process until well combined.
Warm a medium to large skillet over medium heat. Add the remaining 2 Tablespoons of oil. Add the mushrooms plus a big pinch of salt and sauté until tender, about 5-7 minutes. Add the shallots and sauté until mushrooms are golden brown.
Add the spinach and sauté until wilted, about 3 minutes.
Stir the cooked vegetables into the pureed tofu mixture and pour into the prepared pie plate, smoothing the top with a spatula.
Bake until frittata is set and surface is dry and slightly golden, about 30-40 minutes. Allow to sit for 5 minutes and then invert onto a serving platter, if desired. The underside looks a little prettier than the top. Can also be served at room temperature or cold.
Notes
I often add a pinch of cayenne pepper to the tofu mixture. My favorite tofu is Wildwood Organic sprouted tofu or Trader Joe's organic sprouted tofu.
Recipe by Pamela Salzman at https://pamelasalzman.com/egg-less-spring-vegetable-frittata-recipe/