This was my first attempt of making the Vegan Frittata in individual servings! This turned out amazing! They kept their form quite well! These mixed with the rest of the brunch items turned into an amazing Sunday morning.
2 Tbs. olive oil
1 small red onion, diced (3/4 cup)
2 small carrots, diced (1 cup)
5 green onions, chopped (3/4 cup)
1 small zucchini, diced (3/4 cup)
1 12-oz. pkg. extra-firm tofu, drained
3 Tbs. grated vegan mozzarella
3 Tbs. low-sodium soy sauce
6 plum tomatoes, sliced
1. Preheat oven to 375°F. Coat a 24-cup mini-muffin tin with cooking spray (or two 12-count)
2. Heat oil in skillet over medium heat. Sauté red onion 3 to 4 minutes, or until soft. Add carrots, green onions, and zucchini, and sauté 2 minutes. Season with salt and pepper, and cook 3 minutes more, or until vegetables are crisp-tender. Remove from heat.
3. Purée tofu, mozzarella, and soy sauce 2 minutes in food processor, or until smooth and thick. Stir tofu mixture into vegetable mixture, and spoon into prepared casserole dish or muffin tin. Arrange tomato slices on top of frittata. Bake 40 to 45 minutes for large frittata, 25 to 30 minutes for mini frittatas, or until top is firm to the touch. Let stand 10 minutes before serving.