Several people have asked for a frittata recipe that uses tofu. Here is the one I use. It’s a great way to use cauliflower, as well. Interestingly, I really like the taste of this frittata with cranberry sauce.


  • 12 20-oz packages of frozen shredded potatoes, thawed
  • 2 12-oz packages Green Giant Riced Veggies, Cauliflower Medley
  • 2 large onions, sliced fine
  • 1 16-oz package of silken tofu
  • 4 cups cage-free egg whites
  • 1 cup almond milk
  • ½ cup gluten-free Bisquick mix
  • 1 Tbsp chicken-like seasoning
  • ½ tsp Himalayan salt, or to taste
  • ½ tsp ground pepper, or to taste
  • 1 tsp ground turmeric


Spray frying pan with olive oil and place over medium heat. Add onions and ½ cup water. Cover and cook over low heat until soft and beginning to caramelize.

Spray three 9- or 10-inch pie plates with olive oil.

Divide shredded potatoes into three and cover bottom of each pie plate.

Place cooked onions in a large bowl. Add all other ingredients and mix well.

Gently pour one-third of the mixture into each pie plate.

Place in oven pre-heated to 400° F. Immediately turn heat down to 350° F. and bake for 1 hour.

Check center with toothpick. Bake additional 5-10 minutes as needed until firm in the center and beginning to brown.


Remove from the oven and let stand for 5 minutes to set.

Cut into wedges and place on each plate with a pie server.

Top with cranberry sauce, if desired.