Sweet Potato & TurmeriX Frittata


  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 lb firm tofu, cubed
  • ¼ cup cornstarch
  • ¼ cup nutritional yeast flakes
  • 1 tsp TurmeriX
  • ¼ cup water
  • Salt to taste
  • 1 sweet potato, sliced into very thin rounds 


  • Preheat oven to 375˚F.
  • Heat pan on high heat. Add onion and garlic.
  • Add a little water and sauté onion until soft.
  • Place tofu in food processor with cornstarch, nutritional yeast, TurmeriX and ¼ cup water. Pureé to paste.
  • Add chopped onion to bowl and add tofu blend.
  • Add salt to taste and mix well.
  • Layer sweet potato rounds and tofu mixture in spring-form cake tin lined with baking paper.
  • Place in oven and cook for 45 minutes until outside of frittata is firm and crispy.
  • Serve with fresh salad.

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