Vegan Frittata Recipe
By Loving It Vegan
🔪Prep Time: 20 mins
👩🍳Cook Time: 40 mins
14oz (400g) Firm Tofu (cubed)
1 Tbsp Cornstarch
2 Tbsp Nutritional Yeast Flakes
1/4 tsp Turmeric
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
3/4 tsp Salt
1/2 tsp Black Salt (Kala Namak)*
2 Tbsp Soy Milk
1 Tbsp Olive Oil
1 Medium Onion (Chopped)
1 tsp Crushed Garlic
2 and 1/2 cups (240g) Cremini Mushrooms (Sliced)*
1 Red Bell Pepper (Chopped)
3 cups (90g) Baby Spinach (Chopped)
For Decoration (Optional):
1Preheat the oven to 350°F.
2Add the firm tofu to a food processor along with the cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt, black salt (kala namak) and soy milk and process until smooth. Set aside.
3Now add the chopped onion and crushed garlic to a pan* with the olive oil and sauté until softened.
4Add in the sliced cremini mushrooms and chopped red bell pepper and sauté until softened.
5Add the baby spinach and stir in until just wilted.
6Now add in your tofu mix and fold it in with the veggies. If your skillet is oven safe then you can just smooth down in the pan and bake it directly in the pan. If not, then transfer this to an 8-inch or 9-inch pie dish and smooth down.
7Top with some sundried tomato pieces and red onion for decoration (optional).
8Bake in the oven for 40 minutes until firm and golden on top.
9Allow to cool for 10 minutes before slicing.
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