Blueberry Pancakes and Tofu Frittata

Seriously, I'm totally addicted to tofu frittata's...and pancakes. Heck, just breakfast!

I made Blueberry Pancakes and what I like to do is top them off with either fruit or peanut butter...since these were blueberry pancakes I opted for the peanut butter.

Blueberry Pancakes:
1 1/4 cups flour
1 tbsp sugar
2 tsp baking powder
3/4 tsp salt
1 cup rice milk
1/2 tsp egg replacer
2 tbsp water
2/3 cup blueberries

Directions
Whisk together the egg replacer and water until foamy.
Sift together flour, sugar, baking powder, and salt.
Add rice milk and egg replacer, stir until combined. Stir in Blueberries and pour 1/4 cup batter onto a heated skillet. Brown each side. Makes about 10 pancakes.

Tofu Frittata:

16 oz firm tofu
16 oz extra firm tofu
1 1/2 cup leeks
2 cup mushrooms
5 oz spinach
1 cup bell pepper
4 garlic cloves
1 tbsp olive oil
2 tbsp soy sauce
1/2 cup nutritional yeast
2 tsp mustard

Directions
Saute veggies until leeks are soft, add spinach cook until wilted.
Drain tofu
In a separate bowl crumble tofu and mix with all the seasoning, stir in veggies and press into a 9x13 pan
bake at 350 for 30 minutes

Saute veggies until leeks are soft, add spinach cook until wilted.

Drain tofu

In a separate bowl crumble tofu and mix with all the seasoning, stir in veggies and press into a 9x13 pan

bake at 350 for 30 minutes

Read more: http://caloriecount.about.com/veggie-frittata-recipe-r255112#ixzz0P43vZ2CQ