Vegan Pasta Frittata | Recipe Cart

Name: Vegan Pasta Frittata | Recipe Cart
Total time: 50 min
Ingredients: 16 ounces silken tofu, drained; 14 ounces extra firm tofu, drained; 1/4 cup nutritional yeast; 1 1/2 Tablespoons corn starch (Reduce or omit if using super firm tofu (the type that contains very little water).); 2 1/4 teaspoons kala namak (Indian black salt); 1 1/2 teaspoons onion powder; 1 teaspoon garlic powder; 1/4 teaspoon ground turmeric (for color); 1/4 teaspoon mustard powder, optional; 5 to 6 ounces dry angel hair or spaghetti (whole-grain or GF, as needed) OR use leftover pasta that's already been cooked and coated with marinara; 1 Tablespoon olive oil or vegan butter (For oil-free, omit and be sure to use a non-stick pan.); 1 large sweet onion, chopped; 6 ounces cremini or white button mushrooms, sliced; 4 cloves garlic, minced; 1 cup cherry tomatoes, halved; 1 teaspoon dried basil, oregano, or a combination, optional; 6 ounces raw baby spinach; generous pinch of fine sea salt; generous pinch of black pepper; 1 ounce Violife Just Like Parmesan (or sub homemade vegan cheese or other store-bought vegan cheese shreds)

getrecipecart.com

With tender pasta, protein-rich tofu, and your choice of vegetables, this vegan frittata makes a great meal any time of day. Also perfect for weekly meal prep!

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Ingredients

16 ounces silken tofu, drained
14 ounces extra firm tofu, drained
1/4 cup nutritional yeast
1 1/2 Tablespoons corn starch (Reduce or omit if using super firm tofu (the type that contains very little water).)
2 1/4 teaspoons kala namak (Indian black salt)
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1/4 teaspoon ground turmeric (for color)
1/4 teaspoon mustard powder, optional
5 to 6 ounces dry angel hair or spaghetti (whole-grain or GF, as needed) OR use leftover pasta that's already been cooked and coated with marinara
1 Tablespoon olive oil or vegan butter (For oil-free, omit and be sure to use a non-stick pan.)
1 large sweet onion, chopped
6 ounces cremini or white button mushrooms, sliced
4 cloves garlic, minced
1 cup cherry tomatoes, halved
1 teaspoon dried basil, oregano, or a combination, optional
6 ounces raw baby spinach
generous pinch of fine sea salt
generous pinch of black pepper
1 ounce Violife Just Like Parmesan (or sub homemade vegan cheese or other store-bought vegan cheese shreds)