New Year Vegan Frittata (Printable)
A colorful plant-based dish featuring tofu and fresh vegetables for a flavorful brunch option.
# List of ingredients:
→ Base
01 - 14 oz firm tofu, drained
02 - 1/4 cup unsweetened soy milk
03 - 2 tbsp nutritional yeast
04 - 1 tbsp olive oil
05 - 2 tbsp chickpea flour
06 - 1 tbsp cornstarch
07 - 1/2 tsp turmeric
08 - 1/2 tsp kala namak (black salt) or regular salt
09 - 1/2 tsp ground black pepper
→ Vegetables
10 - 1 small red onion, finely chopped
11 - 1 red bell pepper, diced
12 - 3.5 oz baby spinach, roughly chopped
13 - 3.5 oz cherry tomatoes, halved
14 - 1 small zucchini, diced
15 - 2 cloves garlic, minced
→ Garnish
16 - Fresh chives, chopped
17 - Vegan feta or plant-based cheese, crumbled
# Steps:
01 - Preheat oven to 350°F. Lightly grease a 9-inch ovenproof skillet or baking dish with cooking spray or oil.
02 - In a food processor, combine tofu, soy milk, nutritional yeast, olive oil, chickpea flour, cornstarch, turmeric, kala namak, and black pepper. Blend until completely smooth and creamy. Set aside.
03 - Heat a nonstick skillet over medium heat. Add onion and sauté for 2 minutes until translucent. Add bell pepper, zucchini, and garlic. Cook for 4-5 minutes until softened. Stir in spinach and cook until wilted, about 1 minute.
04 - Remove skillet from heat. Add the sautéed vegetables and cherry tomatoes to the tofu mixture. Gently fold until evenly distributed throughout the batter.
05 - Pour the mixture into the prepared skillet or baking dish. Use a spatula to smooth the top surface evenly.
06 - Bake for 30-35 minutes until the frittata is set in the center and lightly golden on top. A knife inserted in the center should come out clean.
07 - Allow the frittata to cool for 10 minutes before slicing. Garnish with fresh chives and vegan feta if desired. Serve warm or at room temperature with a side salad and crusty bread.
# Expert Advice:
01 -
- It recreates that satisfying frittata experience entirely without eggs, thanks to the magical combination of tofu and kala namak
- The colorful vegetables make every slice feel like sunshine on a plate, perfect for starting any year bright
02 -
- Kala namak is the secret weapon here and worth seeking out at Indian grocers or online for that authentic eggy flavor
- Press your tofu for at least 15 minutes before blending to remove excess water and prevent a soggy texture
03 -
- Let the frittata cool completely before storing to prevent condensation and sogginess
- Use a very sharp knife to get clean slices that show off all the beautiful vegetables