Directions:
- Preheat oven to 400°F
- Steam cubed potatoes in a veggie steamer for 7-8 minutes.
- In a mixing bowl, crumble and squeeze the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps.
- Mix in the soy sauce, mustard, nutritional yeast, turmeric and half of the dried spices and combine well.
- In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
- Add remainder of dried spices, and stir to coat.
- Add the shredded zucchini and potatoes and saute for 3 more minutes.
- Add the minced fresh garlic saute for 1 minute.
- Transfer the cooked zucchini/potato mixture to the tofu and combine well.
- Place the tofu back into the skillet and press down firmly in place.
- Cook in the oven at 400°F for 30 minutes.
- Let the frittata sit for 10 minute before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 322.84 Kcal (1352 kJ) | ||
| Calories from fat | 92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.22g | 16% | |
|---|---|---|---|
| Sodium | 340.42mg | 14% | |
| Potassium | 1109.04mg | 24% | |
| Total Carbs | 39.49g | 13% | |
| Sugars | 6.02g | 24% | |
| Dietary Fiber | 9.57g | 38% | |
| Protein | 26.75g | 53% | |
| Vitamin C | 45.8mg | 76% | |
| Vitamin A | 1mg | 33% | |
| Iron | 5.9mg | 33% | |
| Calcium | 284.2mg | 28% | |
| Amount Per 100 g | |||
| Calories | 85.9 Kcal (360 kJ) | ||
| Calories from fat | 24.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.72g | 16% | |
|---|---|---|---|
| Sodium | 90.57mg | 14% | |
| Potassium | 295.08mg | 24% | |
| Total Carbs | 10.51g | 13% | |
| Sugars | 1.6g | 24% | |
| Dietary Fiber | 2.55g | 38% | |
| Protein | 7.12g | 53% | |
| Vitamin C | 12.2mg | 76% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 1.6mg | 33% | |
| Calcium | 75.6mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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