Tofu Frittata with Mushrooms

Author: Recipes_kw
No ratings yet
Prep Time 1 hr
Total Time 1 hr
Course Breakfast, Main Course
Cuisine Italian
Servings 4 Servings


  • Oven
  • Stove
  • Food Processor
  • Oven safe Skillet with METAL HANDLE


  • 28 oz tofu firm, drained, dried
  • 3 tbsp olive oil extra virgin, divided
  • 1 tsp salt divided
  • 1/2 tsp turmeric powder
  • 1/2 tsp garlic powder
  • 1/8 tsp black pepper fresh cracked
  • 1/4 cup flour chickpea
  • 8 oz cremini mushrooms trimmed, sliced thin
  • 4 tbsp shallots minced
  • 1 clove garlic minced
  • 1 tsp thyme fresh, minced
  • 1 tbsp parsley fresh, minced


  • Preheat the oven to 350 degrees.
  • Place the tofu, 1 tbsp of olive oil, 1/2 tsp salt, and turmeric, garlic powder, and pepper into a food processor; pulse until smooth then add in the chickpea flour. Scrape down the sides occasionally to make sure everything is incorporated.
  • Heat remaining olive oil in a oven safe skillet over medium-high heat then saut√© the mushrooms with 1/4 tsp salt; about 7 minutes.
  • Stir in the shallots and cook until mushrooms are well browned then mix in the garlic and thyme.
  • Remove the skillet from the heat then stir in the tofu mixture and spread out mixture in a even layer. Transfer skillet to the oven and bake until center is set and surface is slightly puffed; about 30-35 minutes.
  • Carefully remove frittata from the oven and let sit for 5 minutes to cool then sprinkle with parsley and remaining salt. Enjoy!

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