Tofu frittata with mushrooms from Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between (page 40) by America's Test Kitchen Editors

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Notes about this recipe

  • karliekramer on March 07, 2023

    I make this with whatever produce is in season from local farms. Just sautee it like you would the mushrooms, then add the tofu "egg" mixture. It's easy and delicious — the nonstick skillet is a must, otherwise it's frustrating.

  • SenseiHeidi on July 29, 2019

    Yuck! This had an off flavor. The kids refused to try it. Needs more salt.

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