With another holiday around the corner, families and friends will be getting together and having wonderful times. Wonderful times include big elaborate breakfasts or brunches. One item normally served at breakfast or brunch is frittata because it’s just so easy to make and easy to just toss stuff together. The last one I made was a Gluten-Free Tofu Frittata which was savory and green, this time? It’s sweet and purple! Hope you enjoy this vegan and gluten-free and sugar-free Sweet Fruity Frittata – or Fruitatta? Love that new word!

Some recipes just turn out right on the first try for me. I can make most savory dishes once and love them and write about them no problem; sweet or baked treats? Oh sheesh. The flavors are always great but they just take time to get right or become baking fails to never be heard from again. This fruity frittata? Well it took two times to get right, but the first one tasted so good that I didn’t mind eating it up, and I had no problem making it again – with a few tweaks of course. The first time I tried this I didn’t press the liquid out of the tofu, I just squeezed what I could out then added everything and baked. Well, all that extra liquid didn’t help to hold together the fruitatta so it was more the consistency of runny oatmeal. It still tasted awesome and was so sweet and yummy, and the consistency didn’t bother me, but I knew I could do better. The second go around turned out perfect – same ingredients as the last time but I pressed out my tofu between two plates and towels and weighed down with cans of pineapple for about 6 hours – it was in my fridge the whole time so no biggie. Then I whipped it up, baked it and oh. Yum. The baked whole berries and sweetened tofu? So decadent tasting! And filled with protein! The perfect breakfast after a workout!

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Start by pressing the liquid from your tofu – all that means is place a towel on top of a plate then put the drained and squeezed tofu on the towel, then lay another towel on top with a plate on top of that. Weigh down with something heavy. Press until most liquid is out. In a pot dump one package of frozen berries and simple syrup and heat until berries are defrosted and are easily squished with a spoon. While fruit is heating, crumble the tofu into a food process and dump in the cinnamon, chia seeds, and cornstarch. Dump berries with liquid into the food processor and turn on. Pour milk through the spout; process until everything is moving and combined. Dump mixture into a non-stick sprayed baking dish and spread flat with a spoon. Take the second bag of berries out of the freezer and spread over the mixture and gently press into the top until berries are almost submerged. Bake at 375 degrees for 40 minutes. Enjoy warm or hot – it’s sweet and the whole berries are like little gems. Yum

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Fruity Fritatta,

2 Tubs Nasoya Firm Tofu
2 Pkgs Frozen Mixed Berries
1/3 C NuNaturals Simple Syrup
1/3 – 1/2 C So Delicious Vanilla Almond Plus Milk
2 Tbsp Cinnamon
2 Tbsp Chia Seeds
1 Tbsp Cornstarch

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1. Press liquid from tofu about 6 hours.
2. Set oven to 375 degrees. Spray a baking dish with non-stick spray.
3. Dump one package frozen berries into a pot with the simple syrup and heat until berries have defrosted and are mushy.
4. Dump tofu, hot berries and syrup, cinnamon, cornstarch and chia seeds into the food processor.
5. Turn processor on and pour milk through the top spout until tofu is moving.
6. Dump into sprayed dish and spread out evenly and flat.
7. Evenly spread second bag of frozen berries over the tofu then gently press into until almost covered.
8. Bake for 40 minutes.
9. Enjoy warm!