Vegan Frittata
Ingredients
-
2
pounds
firm tofu, pressed
-
2
tablespoons
oil
-
1
large
white or red onion, sliced
-
2
cups
halved cherry tomatoes
-
8
cloves
garlic, minced
-
3
cups
baby mushrooms, chopped
-
4
cups
fresh spinach, chopped
-
2
cups
vegan milk
-
6
tablespoons
nutritional yeast
-
1 ½
teaspoons
sea salt
-
½
teaspoon
ground black pepper
-
½
teaspoon
turmeric
-
1
teaspoon
baking powder
-
1
tablespoon
vegan parmesan (optional)
-
2
pinches
black salt (kala namak, optional)
-
4
teaspoons
dried chives or 3 tablespoons freshly chopped chives
Instructions
- Preheat the oven to 375°F (190°C) and press the tofu for at least 20 minutes.
- Grease a sheet pan with vegan butter and set aside.
- In a pan, heat 2 tablespoons of oil, add onions, and caramelize for 15-30 minutes.
- Add the remaining oil, tomatoes, garlic, and mushrooms to the pan and sauté for 15 minutes, then add spinach and cook for 2 more minutes.
- In a blender, combine tofu, vegan milk, nutritional yeast, sea salt, black pepper, turmeric, baking powder, and vegan parmesan (if using), and blend until smooth.
- Add the tomato filling to the greased pan, pour the tofu mixture over it, and lightly stir to combine.
- Tent with foil and bake for 20 minutes, then remove the foil and bake for an additional 20 minutes until golden brown.
- Allow to cool for 10 minutes, then cut and serve.
Nutrition Facts (estimated)
Servings
15 slices
Calories
112
Total fat
6g
Total carbohydrates
7g
Total protein
8g
Sodium
323mg
Cholesterol
0mg
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