Frittata Vegana
Frittata Vegana (Vegan Frittata)
6-8
Ingredients
Veggie Filling
- evoo, coconut oil, or avo oil for cooking
- shallot, 1 small finely chopped
- garlic, 3 cloves roughly chopped
- red bell pepper, ½ large or 1 small cut into strips
- small tomatoes, 1 cup halved
- broccoli, 1 16oz frozen bag small or chopped florets
- kale, 1 ½ cups roughly chopped (stems removed)
Tofu Batter:
- firm tofu, 1 block (14 oz), drained & pressed
- nutritional yeast, 1/4 cup
- umami seasoning, 1 tbsp
- turmeric, 1 tsp
- garlic powder, 1 tsp
- onion powder, 1/2 tsp
- salt & pepper, to taste
- flour or cornstarch for texture, 2 tbsp
- veggie broth or water on hand, for thinning if needed
- cashew milk, 1 ¾ cup
Other
- fresh herbs, for garnish if desired
Directions
Prepare tofu mixture. Crumble tofu into small pieces and add into a blender. Add nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper. Blend on high speed until it resembles a thick, creamy egg-like consistency. Gradually add broth water, as needed for thinning.
Cook veggies. Heat olive oil in a 12-inch skillet over medium heat. Cook shallot and garlic for 2-3 minutes until softened. Add red bell pepper and tomato, cook for 8-10 minutes until softened.
Add broccoli and cook for 5-7 minutes. Add kale and cook until wilted, about 3-5 minutes.
Assemble the frittata. Preheat the oven to 375°F (190°C). Spread the tofu mixture evenly over the cooked veggies in the skillet. Stir to combine, ensuring the tofu mixture is spread throughout.
Bake. Transfer the skillet to the oven and bake for 25 minutes, or until the frittata is firm and lightly golden on top.
Serve. Let the frittata cool slightly before slicing. Serve warm or at room temperature, along with desired garnish.