Vegan Tofu Frittata
Vegan Tofu Frittata is the perfect dish for Sunday brunch! It's also a great meal to serve for breakfast on holidays. Serve it on Easter, Mother's Day, Christmas, New Year's Day, or anything you're craving a savory brunch dish!
Ingredients
- 1 tablespoon olive oil
- 1 small red onion diced (about 1 cup)
- 1 zucchini diced
- 3 ounces crimini mushrooms chopped (6 to 8 mushrooms)
- 1 14-ounce package extra firm tofu drained and pressed
- 3 tablespoons nutritional yeast
- ¼ cup unsweetened, plain non-dairy milk
- 1 tablespoon cornstarch
- ½ teaspoon dried basil
- ¼ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon red pepper flakes optional
- ¼ teaspoon pepper
- 1 tomato diced
- 2 scallions chopped
- ¼ cup kalamata olives chopped
Instructions
- Preheat oven to 375°F and lightly oil a small casserole dish.
- Heat the oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, until it softens. Add the mushrooms and zucchini and cook for about 5 more minutes, until the vegetables become soft.
- In a food processor, mix together the tofu, non-dairy milk, nutritional yeast, cornstarch, basil, turmeric, cumin, sea salt, black pepper, and 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 to 45 minutes, until the frittata is firm and golden brown.
- Allow your frittata to rest for about 5 minutes before slicing and serving.