Mini Tofu Frittata

Is it too obvious that I was in the mood for breakfast? I guess Frittata is more of a brunch item, but anyway. So, I made my own recipe for Mini Tofu Frittata (recipe below), French Toast Sticks (made with cinnamon-raisin bread) and in the left Tiffin compartment I tossed together orange segments and blueberries for a little color. Also, there is the tiny container from my Laptop Lunchbox holding Maple Syrup for dipping the French Toast sticks into.

But COLD French toast and frittata? Yes. And it is delicious.

To make the Frittata (for about 12 mini frittata):
* 1 block firm regular tofu, drained well (do not use silken tofu, or these mini-faux-egg delights will not be firm or hold their shape)
* 2 teaspoons olive oil
* 1 small red bell pepper, minced
* 2 scallions, sliced thin, or 1/2 small yellow onion, minced
* 2 teaspoons tomato paste (optional)
* 2-3 tablespoons nutritional yeast
* 1/2 teaspoon each: paprika and turmeric
* generous pinch (or two) of salt
* black pepper to taste
Start by preheating the oven to 350 and lightly oil a 12-cup muffin tin. In a food processor, blend the tofu until smooth. If it is too thick (the consistancy of thick frosting) add a splash of soymilk or water. Transfer the tofu to a mixing bowl. Saute the bell pepper, onion and tomato paste in the olive oil until the veggies are soft, about 5-7 minutes. Add to the tofu in the mixing bowl then toss in the remaining ingredients. Fill each muffin tin cup just to the top with the tofu mixture, making it even and pretty on top. Bake for 20-25 minutes, until the Frittatas are golden brown and firm in the center. Let cool before removing from the pan.
Tip: if you can make the tofu mixture a day ahead, do. The flavors will combine and the yellow color will intensify.
One of these days, I'm going to get brave and make buscuits to go with my little frittatas.