Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 4-6
A veganized version of a classic brunch favorite. This egg-free frittata is made with savory baked tofu and is loaded with fresh summer veggies.
Ingredients
1-14 ounce package extra firm tofu, drained
2 tablespoons soy sauce
2 tablespoons nutritional yeast flakes
1 tablespoon cornstarch
1/2 teaspoon ground turmeric (optional, for color)
1 tablespoon olive oil
1 medium red potato (about 8 ounces), finely diced
1 onion, finely diced
2 garlic cloves, minced
2 scallions, chopped
1 small red bell pepper, finely diced
2 cups lightly packed baby spinach, sliced into thin strips (about 2 ounces)
1/4 teaspoon black pepper
Instructions
Place tofu, soy sauce, nutritional yeast, cornstarch and turmeric (if using) into the bowl of a food processor fitted with an S-blade. Process until smooth and creamy, stopping to scrape down sides of bowl as needed.
Coat a medium skillet with olive oil and place over medium heat. Add onion and potato. Sauté until lightly browned in spots, about 7 minutes. Remove from heat. Add garlic, scallions, bell pepper and black pepper. Fold in tofu mixture until evenly mixed.
Preheat oven to 375°F. Lightly oil 9 inch by 9 inch baking dish and transfer tofu and veggie mixture to dish. (If you're using an oven-safe skillet, you can skip this step.) Smooth out the top with a spatula.
Bake until firm in the center and lightly browned, about 35 minutes. Remove from oven and allow to sit 5-10 minutes before cutting.
notes
Dice your veggies finely to ensure everything mixes well and your frittata holds together when cut. You want between 1/4 and 1/2 inch dice for the potato and pepper. If you have a 10 inch oven proof skillet you can use it for both sautéing and baking, avoiding having to transfer your mixture and dirty an extra dish.
