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Recipes » Breakfast » Vegan Frittata
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The turmeric and nutritional yeast give it a vibrant color that’s perfect for a springtime holiday brunch.

2 (14-oz) containers extra firm tofu

½ cup nutritional yeast

2 tsp onion powder

1 Tbsp garlic powder

1 tsp oregano

½ tsp turmeric

3 cups chopped vegetables (mushrooms, kale or spinach, onions, bell peppers)

Herbamare or salt and pepper to taste

Fresh herbs (cilantro, basil, parsley), chopped to serve, optional

1 Preheat oven to 425 degrees F.

2 In a large bowl, crumble tofu with your hands or a potato masher until it looks like feta cheese.

3 Stir in nutritional yeast, onion and garlic powder, oregano, turmeric and Herbamare or salt and pepper and mix well.

4 Mix in vegetables.

5 Transfer to a 9x13 rectangular glass baking dish or two shallow 9-inch round baking dishes and pat down firmly with a spatula until nice and tight.

6 Bake for 25-30 minutes until the top is firm and slightly brown.

7 Let frittata cool for 5 minutes on the counter before serving.

8 Top with fresh herbs to serve (if using).

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