Description
This protein-packed, plant-based frittata uses firm tofu as a base to perfectly mimic the texture of traditional eggs. Loaded with nutrient-dense vegetables like potatoes, zucchini, and bell peppers, it is seasoned with nutritional yeast and savory herbs for a delightful depth of flavor. Ideal for a healthy weekend brunch or a convenient weekday meal prep staple.
Ingredients
1 tbsp Olive Oil
2 medium Potatoes, diced
1 small Onion, diced
1 small Bell Pepper, diced
1 medium Zucchini, diced
1 handful Cherry Tomatoes, halved
2 cloves Garlic, minced
14-16 oz Firm or Extra Firm Tofu
1/2 cup Unsweetened Non-dairy Milk
2 tbsp Cornstarch
3 tbsp Nutritional Yeast
1 tsp Dijon Mustard
1.5 tsp Dried Tarragon or Thyme
1/4 tsp Turmeric powder
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in an oven-safe skillet over medium-high heat.
Add diced potatoes and cook for 8-10 minutes until soft.
Stir in onion, bell pepper, and zucchini; sauté for 5 minutes until tender.
Add minced garlic and cook for 1 additional minute.
In a blender, combine drained tofu, non-dairy milk, cornstarch, nutritional yeast, mustard, herbs, and turmeric until smooth.
Pour the tofu mixture over the cooked vegetables in the skillet and stir to combine.
Top with halved cherry tomatoes.
Place the skillet in the oven and bake for 20-25 minutes until the center is set and firm.
Let rest for 5-10 minutes before slicing.
Notes
Ensure the tofu is pressed well to remove excess liquid for the best texture. If you don’t have an oven-safe skillet, transfer the mixture to a greased baking dish after sautéing the vegetables. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan