Tofu and Mushroom Frittata

Author: Recipes_se
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Prep Time 10 mins
Cook Time 45 mins
Course Breakfast
Cuisine Italian
Servings 4 servings


  • Stove
  • Oven


  • 1/2 yellow onion diced
  • 3 cloves garlic minced
  • 1/2 cup mushrooms sliced
  • 12 oz plant-based sausage
  • 2 tbsp olive oil extra virgin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 10 oz firm or extra firm tofu 1 block
  • 10 oz silken tofu 1 block
  • 1 tbsp soy sauce low sodium; NO SODIUM BENZOATE
  • 2 tbsp nutritional yeast
  • 1 tbsp Earth Balance butter


  • Preheat oven to 325 degrees. Grease the bottom and sides of a glass pie pan with the butter.
  • In a large skillet, heat onion, garlic, mushrooms, and plant-based sausage in olive oil approximately 4 minutes or until sausage is browned and mushrooms are soft. Stir in the salt and pepper. Set aside.
  • In a blender, add firm and silken tofu, soy sauce, and nutritional yeast and blend. Add to the sausage mixture and combine well. Pour all into the pie pan.
  • Bake for 45 minutes. Let cool for 10 minutes allowing frittata to become firm.

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