Ingredients
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1 lb extra-firm Tofu
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1⁄4 cup nutritional Yeast
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11⁄2 tsp Dijon Mustard
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1 tsp granulated Onion Powder
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1 tsp granulated Garlic Powder
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1⁄4 tsp Turmeric
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Salt
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Black Pepper
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1⁄2 to 1 cup chopped Vegetables
Directions
By definition, a frittata is an Italian omelet made with cheese, meat, vegetables, or pasta, but in vegan terms it’s just a baked tofu scramble. (Though “frittata” sounds so much sexier.) This is my basic frittata recipe, and it’s meant to be played with by adding any leftover vegetables or other ingredients that you have on hand. My favorite addition is 1⁄2 cup of chopped fresh dill, but I also like to add mushrooms, spinach, tomato, and fresh basil or vegetarian meats. Cleaning out the fridge has never been so tasty!
Steps
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1
Done
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Preheat oven to to 400°F. Grease or spray a shallow 9-inch pie dish and set aside. |
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2
Done
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Crumble tofu in a large bowl with your hands until it looks like feta cheese. |
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3
Done
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Stir in nutritional yeast, Dijon mustard, onion powder, garlic powder, turmeric, plus salt and pepper to taste until well combined. |
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4
Done
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Mix in vegetables or any other additional ingredients you’re using. |
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5
Done
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Transfer mixture to pie dish and pat down firmly with a spatula until nice and tight. |
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6
Done
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Bake for 20 to 25 minutes, until the top is firm and slightly brown. |
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7
Done
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Let frittata cool for 5 minutes on the counter before serving. |
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8
Done
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Place a dish over top and quickly, but gently, flip frittata out. |
