Tofu Frittata

28  ounces		tofu
1  teaspoon		salt
1  teaspoon		turmeric
1  teaspoon		garlic powder
2  tablespoons		nutritional yeast
1/4  cup		chickpea flour
2  teaspoons		avocado oil
2  cups		crimini mushrooms, sliced
1		clove garlic
1  cup		1/2 onion, chopped
1  tablespoon		fresh thyme
1		parsley

Tip: Click on the ingredient links to learn the nutritional information for all the Tofu Frittata ingredients. The serving size for any ingredient in Tofu Frittata may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Blend tofu, salt, turmeric, garlic powder and nutritional yeast in food processor. Add chickpea flour, pepper, and 1 C. water, and process until smooth.

In cast iron skillet, sauté mushrooms, sprinkled with salt, plus garlic, onion and thyme until almost done. Add cherry tomatoes and cook a bit, add spinach and only cook until wilted.

Spread tofu mixture on top. Bake at 350 for 30-35 minutes.