These mini vegetable frittatas are excellent for brunch time entertaining. They taste great warm or at room temperature. Very easy to make and kids loved them!
Yield: 12 pieces
Preheat oven to 400°F. In a large cooking pot add water and potatoes. Bring to a boil. Lower heat and cook potatoes until semi-soft, about 5-8 minutes. Once cooked, drain water and set potatoes aside to cool.
In a small non-stick skillet, add onions and about 1/4 cup of water. Sauté until onions are soft and light brown. Remove from heat. In a large bowl combine cooled potatoes, onions and spinach. Mix well.
In a food processor, add tofu, baking powder, and sea salt to taste. Process until creamy and smooth. Add creamy tofu to spinach-potato mixture and mix well. Taste test it and adjust salt if needed.
Using a 12-cup muffin pan with liners, spoon about 1/4 cup mixture into each cup. Top with chopped tomatoes and bake for about 25-30 minutes. Let stand for 5 minutes before serving.
If using firm or extra firm tofu, make sure to add some water to food processor to make the tofu more creamy and smooth.