Spinach Frittata

5.0 (1 reviews)

2 oz. angel hair pasta
1 large Vidalia onion, finely chopped
4 cloves garlic, minced
1 tsp. olive oil
4 Tbsp. water
2 lb. firm tofu
2-3 Tbsp. miso or soy sauce, to taste
2-3 tsp. salt
1/2 tsp. pepper
2 Tbsp. minced fresh basil
Dash of cayenne pepper
4 Tbsp. soy parmesan or nutritional yeast(optional)
1 10-oz. package frozen spinach, thawed and drained

• Cook the pasta according to the package directions. Drain.
• Sauté the onion and garlic in the olive oil and water.
• Blend the tofu, miso or soy sauce, salt, pepper, basil, cayenne and optional soy parmesan or nutritional yeast in a food processor until creamy. Fold in the spinach, the pasta and the onion-garlic mixture and pour into a large nonstick pie or tart pan. Bake at 400°F for 45 to 55 minutes or until set.
• Allow to cool for 10 minutes. Invert onto a serving plate.

Makes 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind