Vegan Vegetable Frittata
The holidays don’t have to be centered around hearty late-afternoon lunches or extravagant dinners. An alternative—or an addition!—to these popular meals is the holiday brunch.
I’ve always been intimidated by making vegan frittatas, a brunch favorite, out of fear that I’d mess up and be left eating a runny pile of tofu, but during a recent brunch, I finally put these fears to rest and gave it a shot.
Blending firm tofu with cornstarch and soy milk, adding sautéed veggies, and baking for 45 minutes left me with a firm and delicious frittata. To my surprise, there wasn’t a runny or watery piece of tofu in sight.
Enjoy this brunch staple with your choice of sides on a holiday or any day of the year!
Vegan Vegetable Frittata
1 1/2 cups diced peeled potatoes
1 1/2 Tbsp. olive oil
1/2 cup diced onion
1/2 cup diced red bell pepper
1/2 cup diced zucchini
1 clove garlic, minced
1/3 cup diced tomatoes
1/4 cup chopped parsley
1 lb. firm tofu
1/2 cup unsweetened soy milk
4 tsp. cornstarch
2 Tbsp. nutritional yeast
1 tsp. prepared mustard
1 tsp. salt
1/8 tsp. turmeric
1/8 tsp. black pepper
•Preheat the oven to 375°F.
•In a pan over medium heat, sauté the potatoes in the olive oil for 5 minutes, add the onion, and sauté until translucent. Add the peppers, zucchini, and garlic and sauté until all are just soft. Add the tomatoes and parsley and sauté until warm, about 1 minute. Remove from the heat.
•In a food processor, combine the tofu, soy milk, cornstarch, nutritional yeast, mustard, salt, turmeric, and pepper. Process until smooth.
•In a large bowl, fold the sautéed vegetables into the tofu mixture.
•Spoon the mixture into an oiled quiche or pie pan. Bake for 35 to 45 minutes, or until the frittata is firm to the touch. Remove from the heat and let stand 10 minutes before serving.
Makes 4 to 5 servings
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