Mini Fritatas

Ingredients
1 lb. firm tofu
1/3 cup soy milk
1 teaspoon turmeric
1 tablespoon olive oil
1 cup chopped zucchini
2 tablespoons chopped green onion
1 ear of corn, trim off the kernels
2 cloves garlic, minced
1 cup halved cherry tomatoes
2 cups fresh spinach leaves, chopped
2 tablespoons basil pesto (Recipe in Notes!)
Dash of salt
Dash of ground black pepper

Instructions
Preheat the oven to 350F.

Place tofu, soy milk, and turmeric in a food
processor and blend until smooth.

In a saucepan, heat the oil and add the zucchini.
Cook for 7-8 minutes or until it starts to lightly
brown and soften.

Add the corn, green onion, and garlic. Cook another
2-3 minutes.

Stir in the cherry tomatoes and spinach, cook until
spinach is starting to wilt and turn off the heat.

Mix the pureed tofu, vegetables, pesto, salt, and
pepper together in a large bowl.

Cut parchment paper into 4 inch squares and fold
into muffin tin cups. (Don’t skip the paper liners
as these help the frittatas hold their shape.) Lightly
spray with cooking oil. Pour batter into the cups to
make 10 frittatas.

Bake for 20-30 minutes or until slightly puffy and
lightly browned.