This green tofu frittata is a perfect make ahead meal for the week!

It takes longer to cook than it does to prepare! First, quickly grill 1 bunch of asparagus for the center of the frittata and set aside. Don’t over cook, just get some color – keep the asparagus crisp! When this is done, chop about a bunch each of spinach parsley, and leeks, and about half that amount of basil. Throw some salt and pepper on top and mix. Let this sit while you prepare the tofu mixture.

Next take your tofu and put it in a mixing bowl. Add in one cup of nutritional yeast, and a generous dash of salt and pepper. I also added in about 1 to 2 tablespoons of Aquafaba, which is the liquid left over from the can of chick peas, in my case I used the liquid from the white Cannellini beans. In theory, this gives it a little bit of an eggy texture. When this is all mixed well, add in all of your greens except for the asparagus

Next, add a layer of the tofu to your pan lined with wax paper. Then add the asparagus, then top with the remaining tofu mixture.

Bake this on 375 for 20-25 minutes.

At the very end I sprinkled on some ground hemp seed flour mixed with some onion powder, salt and pepper to “tighten” this up a bit.  Because we used tofu and not egg, the mixture seemed a little bit loose and I was afraid it would not stand well on the plate.

But there you have it, delicious, quick and now a hassle free breakfast for the rest of the week!