Spinach & Artichoke Frittata

I spent Labor Day weekend with friends at their lake house in Indiana.  I'm pretty sure they were shocked when I showed up with baked goods and food that looked edible.  My former self would only show up with a case of beer ;)  But I'm sure when they heard that all of my goods were vegan, oil-free and sugar-free, they were frightened!  Luckily they were all pleasantly surprised when the food turned out to be delicious!  I had soooo much fun cooking and baking for my friends and am excited to have discovered this new great thing in my life that I can share with other people.

I tried the Spinach & Artichoke Frittata from my beloved Happy Herbivore Cookbook and only made some small adjustments.  This was my first experience cooking with tofu and I found that the extra-firm version of the Mori-Nu brand worked best in this recipe.  It did not taste like tofu to me at all and I could not believe I wasn't eating an egg and cheese frittata.  I made it the day before and served warm (not hot) for the next two mornings.  Delicious :)

And the most amazing part is the nutritional information for this!  If you cut the whole frittata into 4 pieces, each piece is only 148 calories, 1.9g fat, 20.5g carbs, 2g sugar.  It also is high in fiber and protein at 6.7g fiber and 13.6 protein!  Wow :)

Ingredients

• 2-  12.3oz packages of extra-firm Mori-Nu tofu (found in the Asian aisle at Whole Foods... it's not refrigerated)
• 1/4 cup nutritional yeast (found in supplements aisle at Whole Foods)
• 1/4 cup corn starch
• Sea salt to taste
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tbsp Dijon mustard
• 1 1/4 tsp Italian seasoning
• 1/4 tsp turmeric
• 1- 14oz can artichoke hearts, drained and quartered (look for can with lowest sodium)
• 5 to 6 cups coarsely chopped spinach

Instructions

1. Preheat oven to 375 degrees.
2. Grease an 8-inch square or round pan (olive-oil spray) and set aside.
3. Put tofu, nutritional yeast, cornstarch, salt, garlic powder, onion powder, and mustard in a blender or food processor and puree until smooth and creamy, stopping to scrape sides as necessary.
4. Transfer to a mixing bowl and mix in Italian seasoning and turmeric.
5. Stir in artichoke hearts and spinach; mix until will combined.
6. Pour batter into prepared baking dish and bake for 50 minutes to 1 hour, or until thoroughly cooked through to the middle and the top is firm and golden.  Serves 4-6.