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Corn & Zucchini Frittata

  By  ,

December 18, 2015

This is one of our favorite frittata recipes. We've served it for breakfast and lunch and it's good warm or cold. Vary the veggies for endless flavor possibilities.

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1 ½ cups corn kernels

1/3 cup nutritional yeast

1 medium zucchini, grated

1 T soy sauce

1 (14 oz.) package extra-firm tofu, drained, pressed

1 tsp. maple syrup

3 T yellow cornmeal

2 T umeboshi vinegar or sherry vinegar

pinch of sea salt


Preheat oven to 350 degrees.

Place veggies in a large bowl.

Combine all remaining ingredients in a food processor. Blend until smooth and no tofu chunks are visible. Be sure to scrape sides of processor several times to incorporate all ingredients.

Place tofu mixture in bowl with veggies. Blend to combine ingredients well.

Fill a lightly oiled 9 inch pie pan with the mixture and press into pan smoothing over the top.

Bake for 50 minutes uncovered.

This recipe is from "The China Study All Star Collection," Leanne Campbell, PhD (BenBella Books, 2015). See our review at



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