Recipe: Tofu Vegetable Frittata
- Katiedid Vids
- Jan 2, 2018
- 3 min read
Finally, an "egg" dish that doesn't have the sulfur smell of fake eggs or (for those who aren't fans of tofu) taste like you are eating tofu straight out of the package. The secret? Silken tofu. Yes, I know, I know, it is still made out of tofu. But, what can I say? Tofu is a miracle worker when it comes to vegan recipes. It is amazingly versatile and proves this again in this frittata recipe.
I will say, I set out to make some baked tofu and found to my dismay, that all that was left in the fridge was silken tofu. SILKEN. How was I supposed to make amazing tofu steaks out of this mess?! What was I going to have for dinner now? A creamy smoothie? A vegan chocolate mousse? Ridiculous. So I did what any good food blogger does in peril: I set off to the internet.
Hey google: "What vegan dinner can I make with silken tofu?"
And there it was: a tofu frittata. Sounded simple enough. Just mix it all up, pour it in pan, and in 30 minutes you've got yourself a gourmet dinner. Sweet.

First you'll need to chop up all your veggies,mince your garlic, and measure out your spices and seasonings. Then you'll add all the veggies to a pan with some oil and the garlic and cook it up!

While those are cooking, the next step is to blend together your tofu, spices, and soy sauce.

Then once the veggies are done, add the tofu mixture and mix it up.


Once it's all combined, pour the mixture into a greased baking pan. Pop that in the oven for 30 minutes and you're good to go!
You can eat this as is or top with some fresh parsley and creamy avocado which it what I opted for. The avocado really took the flavor combinations up a notch!

Prep Time: 25 min Cook Time: 30 min Total Time: 55 min
Ingredients:
1 Package Silken Tofu
1/2 a medium white potato
1 bell pepper (any color works, but I opted for orange here)
3/4 cup broccoli (measured when chopped)
1/2 cup green beans (measured when chopped)
3 cloves of garlic
1/4 tsp black pepper
2 tbsp nutritional yeast
1/2 tsp turmeric
3 tbsp tamari (can use soy sauce if not gluten-free)
Oil (for sauteeing vegetables)
Fresh parsley (optional: for serving)
Avocado (optional: for serving)
Equipment:
Food processor with S-blade (or a blender)
Frying pan
9-inch circular baking pan
1. Preheat oven to 325 F and lightly grease a 9-inch circular baking pan.
2. Dice potato, bell pepper, broccoli, and green beans to about 1/2 inch long or smaller. The smaller they are chopped, the faster they will cook.
3. Mince garlic.
4. Add garlic to lightly oiled frying pan over medium-low heat and sautee until fragrant.
5. Add all the chopped vegetables to the pan and cook until the vegetables begin to soften and the potatoes are slightly golden brown. This should take about 15 minutes. You don't want them to be too soft because we are going to cook them in the oven as well.
6. While these are cooking, add tofu, black pepper, nutritional yeast, and turmeric to a food processor and blend until smooth and creamy.
7. Add tamari to the food processor and blend again until combined, scraping down the sides if necessary.
8. When the vegetables are done cooking, remove from heat and add tofu mixture. Mix this until well combined.
9. Add mixture to your baking pan and smooth top to make it even.
10. Bake in preheated oven for approximately 30 minutes. The top should begin to brown and be firm to the touch.
11. Top with fresh parsley and avocado if desired. Serve warm.
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