Natural Balance Foods

Tofu Frittatas

Tofu Mini Frittatas - Natural Balance Foods

These delightful Tofu Fritattas can be brilliantly consumed in bitesize chunks but are packed full of flavour - find out how to make them here!


  • 1 pack of firm silken tofu, drained
  • ½ cup chopped mushrooms
  • ½ cup chopped red bell pepper
  • ¼ cup chopped scallions
  • ¼ cup sweetcorn
  • ¼ cup chopped sun-dried tomatoes
  • ¼ cup chopped white onion
  • 1 clove garlic, minced
  • ¼ cup soya milk
  • 2 tbsp nutritional yeast
  • 1 tbsp cornstarch
  • 1 tbsp olive oil
  • 1 tbsp light soy sauce
  • 1 tbsp of mixed herbs (oregano and basil)
  • ½ tsp turmeric
  • ½ tsp salt
  • black pepper to taste
  • pinch of cayenne pepper


  1. Preheat oven to 180 °C or gas mark 4 and spray medium muffin cup tray with non-stick spray.
  2. Heat a non-stick pan and sauté the onion, garlic, mushrooms, pepper, sweetcorn, sun-dried tomatoes and scallions in olive oil. Cook for 3 minutes until softened, remove from heat and set aside.
  3. In a food processor blend together tofu, soya milk, soy sauce, nutritional yeast, cornstarch, herbs, turmeric, salt, pepper and cayenne pepper until smooth.
  4. Fold the sautéed vegetables into the mixture and divide evenly among the muffin tray.
  5. Bake 25 to 35 to minutes or until tops are golden brown and knife inserted comes out clean.
  6. Cool for 10 minutes and remove from muffin tray.
  7. Serve warn with a side of fresh garden salad.

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