I’ve had people ask me for breakfast recipes because they don’t know what to eat for their morning meal after going vegan. I don’t believe that certain foods should be reserved for different times of the day. Mix it up! Have rice and vegetables for breakfast! Eat oatmeal for dinner! Changing up your meals is a good experiment to see how different foods affect your energy and hunger levels throughout the day.
This recipe would traditionally be considered a breakfast dish, but I’ve made it for dinner many times. If you do want to make it for breakfast but it seems like it would be too time consuming to put together in the morning, you can prepare and assemble it the night before and leave it in the fridge overnight. Then just pop it in the oven when you wake up!
- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 zucchini, diced
- 6-8 crimini mushrooms, chopped into small pieces
- 1 package firm or extra firm tofu
- 3 tablespoons nutritional yeast
- 1/2 cup non-dairy milk
- 1 tablespoon cornstarch
- 1/2 teaspoon dried basil
- 1/4 teaspoon tumeric
- 1/2 teaspoon cumin
- 1/4 teaspoon red pepper flakes, optional
- sea salt
- 1 tomato, diced
- 2 scallions, chopped
- 1/4 cup kalamata olives, chopped
- Preheat oven to 375 and lightly grease a small casserole dish.
- Heat the oil in a large skillet over medium heat. Add the onion and cook for about 3 minutes, until it softens. Add the mushrooms and zucchini and cook for about 5 more minutes, until the vegetables become soft. Season with a little salt and pepper.
- In a food processor, mix together the tofu, non-dairy milk, nutritional yeast, cornstarch, basil, turmeric, cumin, 1/4 teaspoon of sea salt, a few pinches of black pepper and the red pepper flakes, if you’re using them. Process until smooth.
- Fold the vegetables into the tofu mixture and spread into the casserole dish. Top with the chopped tomato, scallions and olives.
- Bake for 40 – 45 minutes, until the frittata is firm and golden brown.
- Slice and serve!