I took them as an addition to a non-vegetarian party and they were all gone in about 10 minutes… my best friend and her mom almost did not get a chance to try them. If non-vegetarians were devouring them at a Christmas party, image how good they taste.
1 package of firm silken tofu, drained of water 1/2 cup of soy milk 4 tablespoons of cornstarch 2 oz goat cheese – I used half of a small log 1/2 cup sour cream squirt of Dijon mustard – about 1 teaspoon 1/4 teaspoon turmeric 1 cup of frozen chopped spinach, thawed and drained of as much water as possible 1/2 cup sun-dried tomatoes, without sulphur dioxide 1/2 cup of chopped grape tomatoes 4 green onion stalks, chopped 2 garlic cloves, minced 2 tablespoons flat leaf parsley, chopped 1/4 teaspoon garlic and herb seasoning Salt and Pepper to taste Canola oil spray
Pre-heat oven to 375 degrees F.
Place the first 7 ingredients in a blender. Process until completely smooth and silky.
Place tofu mixture in a large bowl and add the spinach, sun-dried tomatoes, grape tomatoes, garlic, parsley, seasoning, green onions, salt and pepper.
Lightly spray 2 muffin tins with canola oil spray. Spoon mixture into muffin pans using a 1/4 cup measure.
Bake in oven for about 30 minutes until they’re set and a bit golden on top. Check that a knife or wooden skewer comes out cleanly before removing from oven.
When they’re done, remove from oven and let cool for about 20 minutes. When they’re cooler, they’ll come out from the pan neater and nicer.
They’re light… you can serve them as a party appetizer, you can also serve them as a nice brunch entree with a nice green salad. I guess you could also bake it in a baking dish and cut it into pieces instead of doing individual servings… I just have not tried it like that yet… so I am not sure if we’ll need to make adjustments to to baking time.
This recipe yielded me 20 individual fritattas.
This is my last post of the year. I will take a few days off from cooking and blogging. This has been a wonderful few months… I promise to come back in the new year with new added inspiration to cook and share with you all.
May the New Year 2008 bring only the best… until then.