Dad. At Home.

Vegan Frittata

Ben Hartung

Vegan Frittata

Adapted from George Brown College Vegetarian Arts 1
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Breakfast
Ingredients Method

Ingredients
  

  • 2 tablespoon olive oil
  • 1 lage onion minced
  • 2 cloves garlic minced
  • 1/2 cup frozen spinach or kale or turnip greens chopped & thawed
  • 1/3 cup packed fresh basil chopped
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 package (350 g) extra-firm tofu
  • 1 package (400g) silken tofu
  • 1/3 cup potato starch or corn starch
  • 1/4 cup tapioca flour
  • 1/4 cup all-purpose flour
  • 1/4 cup nutritional yeast
  • 1 tablespoon baking powder
  • 1 teaspoon dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon turmeric
  • 4 red grape tomatoes sliced
  • 4 orange grape tomatoes sliced
  • 1/2 cheddar cheese shredded (optional)
  • 2 green onion thinly sliced

Method
 

  1. Preheated oven to 350°F.
  2. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned. Stir in the garlic and cook for 30 seconds more. Add the spinach, basil, salt, and pepper, and cook until the spinach is wilted.
  3. Using an immersion blender, purée the extra-firm tofu and silken tofu together.
  4. In a large bowl, whisk together the potato starch, tapioca flour, all-purpose flour, nutritional yeast, baking powder, mustard, black salt, garlic powder, onion powder, and turmeric. Stir in the puréed tofu until smooth. Stir in the cooked vegetable mixture until thoroughly blended.
  5. Spray a 7-inch springform pan with non-stick spray, or line the pan with parchment paper.
  6. Pour the mixture into the pan and smooth the top. Arrange the grape tomatoes on top.
  7. Bake in a preheated 350°F (180°C) oven for 1 hour.
    8. Add cheese after 45 minutes.
  8. Remove the frittata from the pan and let stand for 15 minutes before serving. Top off with green onions