Hi. I'm Becky, and I love to eat. 

Tofu Breakfast Fritatta

Tofu Breakfast Fritatta

Tofu breakfast fritatta... sounds a bit strange, but man oh man is she ever tasty! The tofu based breakfast dish is super silky smooth, rich and creamy; the texture is on point and holds together very well. Mix up the veggies if you'd like to change the flavors to make different variations. This dish is all clean and completely vegan. Eating plants never tasted soooooo good. 

180 calories per serving (makes 6 servings), and 13 grams of protein. Get on it.

Tofu Breakfast Fritatta

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  • 1/2 sweet potato - sliced thin on mandolin 
  • 1 yellow pepper, chopped
  • 1 small white onion, chopped
  • 2 cloves garlic or 1/2 tbsp crushed garlic puree 
  • 4 cups arugula 
  • 1/4 cup fresh basil leaves, coarsely chopped 
  • 1 350 gram package firm tofu
  • 2 tbsp Dijon mustard
  • ½ teaspoon turmeric
  • 2 tbsp soy sauce 
  • 3 tbsp nutritional yeast
  • 2/3 cup soy or almond milk
  • 2 teaspoons arrowroot or corn starch
  • 1/4 tsp salt 
  • 1 tbsp Italian spice

Pre-heat oven to 375. Spray a springform pan with cooking spray and set aside. Using a mandolin, thinly slice about a half of a large sweet potato; line the bottom of the springform pan to form a crust with the potato rings. Place in oven and cook for 20 minutes; Remove from oven and set aside.

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Spray a large pan and bring it to a medium heat. Saute onion, pepper and garlic until translucent and starting to brown. Transfer to a large bowl.

In your food processor, combine all ingredients aside from arugula and basil. Process on high until a smooth cream forms; you'll likely need to stop to scrape the bowl a few times. Once completely smooth and creamy, transfer to the bowl and mix in 3 cups of arugula and chopped basil. Stir until fully combined. 

Transfer to the springform pan and spread evenly over crust. Bake for 20 minutes covered with foil; uncover and bake for another 20 minutes. The top should be golden brown an firm to the touch when done. Remove from heat and cool completely before releasing pan; top with remaining cup of fresh arugula before serving. 

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