Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil or 1/4 cup water (for water sauté)
- 2 medium potatoes, diced (with or without the skin)
- 1 small onion, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 2 cloves garlic, minced
- Handful grape tomatoes, halved or quartered
- Pinch of red pepper flakes, optional
- Mineral salt and pepper, to taste
Tofu Egg Mixture
- 1 package (16 oz) organic silken tofu (soft or firm), drained (no pressing needed)
- 1/4 cup unsweetened non-dairy milk
- 2 heaping teaspoons cornstarch, arrowroot or tapioca flour
- 2 – 3 tablespoons nutritional yeast
- 1 teaspoon mustard (any kind) or 1/2 teaspoon mustard powder
- 1 1/2 teaspoons dried tarragon, thyme or basil (or a combo)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric
- 1/8 teaspoon pepper (black or white)
Instructions
- Preheat Oven. Set the oven to 375°F (190°C) to prepare for baking the frittata later.
- Sauté Vegetables. Heat olive oil or water in a pan over medium heat. Cook diced potatoes for 5 minutes, then add the onion and continue cooking for another 5 minutes. Stir in bell pepper, zucchini, and minced garlic and sauté until softened. Add grape tomatoes and optional red pepper flakes, cooking for an additional 1 to 2 minutes. Season with salt and pepper to taste.
- Prepare Tofu Mixture. In a food processor or blender, combine silken tofu, non-dairy milk, cornstarch (or arrowroot/tapioca flour), nutritional yeast, mustard, dried herbs, garlic powder, salt, turmeric, and pepper. Blend until completely smooth and adjust seasoning if needed.
- Assemble Frittata. Mix the tofu egg mixture into the pan with the cooked vegetables. Transfer the combined mixture into a lightly greased 9-inch round pie or quiche dish, smoothing the top evenly with a spatula to fill all edges.
- Bake. Place the dish on the middle rack of the oven and bake for 35 to 45 minutes, until the frittata is firm to the touch. If the top browns too quickly, cover loosely with foil or a small silicone mat. Remove from oven and let cool at least 10 minutes before serving.
- Optional Serving. If using a pie or quiche dish, you may loosen the edges and invert the frittata onto a plate for serving. This is optional.
- Serve. Enjoy warm with sliced avocado and a drizzle of sriracha for some heat.
- Storage. Store leftovers in the refrigerator for 4 to 5 days or freeze in freezer-safe containers for 2 to 3 months for longer preservation.
Notes
- Using water instead of oil to sauté makes this recipe lower fat.
- You can substitute the type of dried herbs according to your preference.
- Covering the frittata while baking helps prevent over-browning.
- Make sure to drain the tofu but pressing is not necessary for this recipe.
- Serve with avocado and sriracha to complement flavors and add creaminess and spice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
