As far as the egg part goes, crumbled tofu that is seasoned properly is SO perfect to use to emulate scrambled or baked eggs.
I had some sweet potatoes in my plantry, so why not be a bit more creative and make a crust with it? Yes, technically frittatas do not have a crust, but guess what? I like to live on the edge a bit. By adding the sweet potato crust, this recipe is still gluten free, but now more of a complete meal. Each serving is still quite low in carbs, but is just a tad more filling than otherwise.If you do not want to do a sweet potato or spud potato crust, but still want to maintain a gluten free environment, you can make your crust out of chick pea flour. (Look out for future recipes involving chick pea crusts!)
Ingredients:
1 sweet potato, peeled and shredded
1 tbsp evoo
2 c chopped spinach
2 c chopped swiss chard
1 small yellow onion diced
2-3 garlic cloves minced
1 tbsp dijon mustard
1 tbsp tamari
2 tsp tumeric
1/2 tbsp lemon juice
1/4 c nutritional yeast
1 package firm tofu
s+p
Directions:
Preheat oven 375. Place shredded sweet potato in bowl and toss with evoo and salt/pepper. With 8" pie pan, lightly oil and pack the shredded sweet potato into it. Set aside.
Take your tofu and drain it completely. With hands, crumble tofu, while removing excess liquid as well. Note that you may need to use paper towels to do this. Take crumbles and place in bowl, mixing in the mustard, tumeric, tamari, lemon juice and nutritional yeast.
In a saute pan, heat evoo on medium and saute onions/garlic for 3-4 minutes. Add in spinach and swiss chard and saute until wilted. Mix into your tofu mixture. Add salt and pepper to taste.
Take the greens/tofu mixture and spoon into pie pan. Bake for 45-1 hr. When done, let cool for 10 minutes and serve!
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