A fabulous idea for an appetizer-only finger-food dinner party! These individual frittatas are sure to please every guest (even your pickiest eaters)! Try pairing them with my Spicy Maple Quinoa Puffs with Spicy Mayo Dip.
Ingredients (makes 12):
- 24 oz extra firm tofu
- 10 oz baby spinach
- 4 stalks of celery, diced
- 2 bell peppers (or 4 small sweet peppers), diced
- 4 Tablespoons tahini dressing (if you don’t have tahini non-dairy mayo spread works great)
- 2 Tablespoons gluten-free tamari sauce
- 1 Tablespoon grape seed oil (or cooking oil of choice)
- 2 teaspoons turmeric powder
- 1 teaspoon garlic powder
- Salt & pepper to taste
Directions:
- Preheat your oven to 400 degrees Fahrenheit. In a medium saucepan on medium-high heat, add your cooking oil & saute your diced celery and peppers until tender.
Toss in your baby spinach to wilt.
- In your food processor, add your tofu and pulse until crumbled. Add your tahini, tamari sauce, spices, and cooked veggie mix. Pulse until combined. Taste a bite and salt & pepper to taste.
- In greased muffin tins, spoon in your frittata mixture.
Bake for 30 minutes, until the tops become golden. 
I flipped my muffin tin over onto a baking tray (this avoided me the fear of crumbling each frittata upon removing from the muffin tin).
-
Enjoy eating whole!
Eating Whole 
8 responses to “Tofu Frittatas: Finger-Friendly”
[…] puffs are sure to be a hit at your next dinner party with every guest (try pairing them with my Finger-Friendly Tofu Frittatas)! You don’t need a fancy swaray to enjoy these bite-sized goodies; they’re perfect on […]
These frittatas look delicious! I’m making them next week to take away with us for the weekend. I know my kids will love them, as they are similar to some mini quiches I used to make. So happy to have this recipe – thank you!
Thank you! I’m sure your kids will love them! 🙂 I’m delving into travel-friendly eats as I can’t eat anything that’s not made in my kitchen (yikes!). I’d love to know how they came out for you!
Just have to tell you that these frittatas were soooooo delicious!!! We nearly devoured them all in one sitting. I changed them up a bit by making mini frittatas so that they would resemble my mini quiches that I used to make. I had the celery and bell pepper, but no spinach so I substituted it for kale and some leek. Definitely making these again!!
[…] used Elisa Ray’s tofu frittata recipe from her plant-based and allergy-friendly blog, eating whole. I made one substitution (kale for […]
[…] Tofu Frittatas […]
[…] but it’s also delish as a base on pizza in place of tomato sauce, topped on pasta, frittatas (mini frittatas & try this amazing frittata that utilizes leftover pasta!), sandwiches, grilled tofu, schmeared […]
[…] recipe I used was this one for Tofu Frittatas. This was suggested by a friend on one of my favorite vegan Facebook forums called “What Fat […]