Need a quick and easy breakfast? Try meal prepping these mini vegan frittata bites! They're tofu-based for an "eggy" texture and are packed with veggies-- I used onion, zucchini, and tomato here, but you can really just use whatever you have in the fridge. Hope you enjoy!
"Egg" ingredients:
-12 oz extra firm tofu
-2 tbsp corn starch
-1/4 cup nutritional yeast
-2 tbsp dijon mustard
-1 tsp garlic powder
-1 tsp onion powder
-1 tsp black salt
-1/4 cup plant milk
-salt to taste
Assembly:
-1/2 red onion, chopped
-1 zucchini, chopped
-cherry tomatoes, sliced in halves
-1/2 cup vegan shredded mozzarella
Method:
-preheat oven to 350F and spray a muffin tin with oil
-blend all "egg" ingredients in a food processor until smooth
-heat some oil in a skillet and saute red onion and zucchini until browned
-mix veggies into egg mixture
-pour frittata batter into muffin tin (I made 9 bites)
-top each frittata with tomatoes and cheese
-bake 25-30 minutes or until edges begin to brown
-remove from oven and let cool at least 15 minutes
-remove frittatas from muffin tin (easiest way to do this is run a toothpick along the edges then place a baking tray on top of the muffin tin and flip everything upside down)
0store in fridge until ready to eat, then enjoy!
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