Tofu Vegetable Frittata

3.0 (2 reviews)

3/4 cup diced onions
3 Tbsp. olive oil
1-2 large russet potatoes, cleaned and cut into bit-sized cubes
1 tsp. dried parsley
3/4 cup stemmed, seeded, and chopped green pepper
1/3 cup diced zucchini
1/3 cup diced summer squash
3/4 cup diced tomatoes
1 lb. extra-firm tofu
1/2 cup plain soy milk (try Eden Soy brand)
2 Tbsp. egg replacer
1 1/2 tsp. agar-agar flakes
1 tsp. salt
1/8 tsp. turmeric
2 slices vegan cheddar cheese
1 Tbsp. miso (blond-mellow)
4-5 16-oz. individual casserole dishes, lightly oiled

• Preheat the oven to 375°F.
• In a pan over medium heat, sauté the onions in the olive oil for 2 minutes, until softened. Add the potatoes and parsley. Sauté for an additional 3 to 4 minutes.
• Add the green pepper, zucchini, and summer squash. Sauté till slightly cooked. Add the tomatoes and sauté until warm. Remove form the heat.
• In a food processor, combine the tofu, soy milk, egg replacer, agar-agar, salt, turmeric, vegan cheese, and miso. Process until smooth.
• In a large bowl, fold the sautéed vegetables into the tofu mixture.
• Spoon into the casserole dishes. Bake for 35 to 45 minutes.
• Remove from the oven and let cool. Cover and place in the refrigerator overnight.*
• In the morning, reheat at 375°F, covered, for roughly 45 minutes for a great breakfast or brunch treat.

*Note: This allows the agar-agar to properly set up.

Makes 4 to 5 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind