Category: Breakfast / Main Dishes / Vegetarian

Yield: 6-8 servings

Ingredients

2 cups asparagus, chopped

8 ounces mushrooms, sliced

1 cup tomatoes, chopped

2 cups kale or spinach, chopped

1 12.3-ounce package silken tofu

1 cup chickpea flour

1/4 cup nutritional yeast

2 tablespoons soy sauce

1 teaspoon ground thyme

1 teaspoon ground oregano

1/2 teaspoon ground turmeric

Salt and pepper to taste

Vegetable oil for cooking

Instructions

  1. Preheat oven to 375F. 
  2. In a large oven-safe skillet, heat oil over medium heat. Add asparagus; cook until starting to soften. Add the other vegetables and cook until vegetables are tender, about 5 minutes.
  3. In a food processor or blender, add tofu, chickpea flour, nutritional yeast, soy sauce, thyme, oregano, turmeric, salt, and pepper. Blend until smooth.
  4. Remove vegetables from heat; pour in the tofu mixture and stir to combine. Pour the mixture into the skillet or baking dish.
  5. Bake for 30-40 minutes until set in the center.

NOTES

*Substitute any vegetables you prefer or have available

*Prepare in muffin pan for individual servings that you store in the refrigerator or freezer