Vegan Pasta Frittataa

subheading: Tofu egg mixture:

16 ounces silken tofu, drained

14 ounces extra firm tofu, drained - Can sub super firm tofu, such as Trader Joe's brand for a firmer, less creamy frittata.

¼ cup nutritional yeast

1 ½ Tablespoons corn starch - Reduce or omit if using super firm tofu (the type that contains very little water).

2 ¼ teaspoons kala namak (Indian black salt)

1 ½ teaspoons onion powder

1 teaspoon garlic powder

¼ teaspoon ground turmeric (for color)

¼ teaspoon mustard powder, optional

subheading: Other ingredients:

5 to 6 ounces dry angel hair or spaghetti (whole-grain or GF, as needed) OR use leftover pasta that's already been cooked and coated with marinara - Keep in mind, angel hair will produce a greater volume of pasta than spaghetti noodles, as mentioned in post.

1 Tablespoon olive oil or vegan butter - For oil-free, omit and be sure to use a non-stick pan.

1 large sweet onion, chopped

6 ounces cremini or white button mushrooms, sliced

4 cloves garlic, minced

1 cup cherry tomatoes, halved

1 teaspoon dried basil, oregano, or a combination, optional

6 ounces raw baby spinach

generous pinch of fine sea salt

generous pinch of black pepper

1 ounce Violife Just Like Parmesan (or sub homemade vegan cheese or other store-bought vegan cheese shreds) - Or omit and add an extra pinch of salt. Or add twice as much cheese! It's all up to you.

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Directions at myquietkitchen.com

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