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Eggless Spinach Frittata



  • 350-400g firm tofu

  • ¼ tsp salt

  • ¼ tsp garlic powder

  • 3-4 tbsp soy milk (more if needed)

  • ¼ cup cashews (optional) 

  • 1-2 tbsp nutritional yeast (optional)

  • 3-4 handfuls spinach, silverbeet or any leafy green you have on hand

  • Extra virgin olive oil 

  • Garlic 

  • Black pepper to taste (optional)



  1. Preheat oven to approx. 180degrees.

  2. Place a pan over medium heat, add oil, garlic and washed greens - saute until slightly cooked. Set aside.

  3. Blend tofu, nutritional yeast, cashews, salt, garlic powder, and soy milk together in a food processor. Gradually add in soy milk (+ more if needed) until the consistency is creamy and thick.

  4. Transfer mixture into a large bowl, mix in sauteed greens.

  5. Place mixture in a baking dish and place in oven for approx. 30minutes until golden brown and cooked through.


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