Preheat the oven to 180ºC.
Add the tofu, nutritional yeast, gram flour, kala namak and garlic granules to a food processor or blender and blend until mostly smooth. Add the yoghurt and blend again.
Add the tofu mix to a large mixing bowl.
Cover the spinach with boiling water. Once wilted and dark green, drain the spinach well and squeeze out all of the excess water. Put the spinach onto a chopping board and roughly chop into small pieces. Roughly chop the roasted red peppers and add both to the mixing bowl along with the chopped parsley. Season with black pepper and fold through the tofu mix.
Roughly chop or crumble the feta and mix through.
Spoon the mix into sillicone muffin cases or moulds and bake for 25-30 minutes or until the top of the muffins are dry and dark yellow in colour and firm. Remove from the oven and put into the fridge or freezer to cool.
They’re ready to eat once any melted cheese has hardened and they can be easily removed from the cases. Carefully remove the frittatas and enjoy!