Veggie-Packed Tofu Frittata
The savory plant-based breakfast of your dreams.
All you will need to make this flavorful frittata:
- 14 oz firm tofu, drained
-1/2 cup yellow onion, diced
-1 cup broccoli, diced
-1 cup spinach, lightly packed & chopped
-1 small beefsteak tomato, sliced
-1/4 cup unsweetened plant milk (I used almond)
-2 tsp arrowroot starch (or cornstarch)
-1 tsp dried thyme
-1 tsp garlic powder
-2 tsp white miso paste (can omit but will sacrifice flavor)
-1 T tamari or soy sauce
-1/4 tsp turmeric
-2 T olive oil
-salt and pepper to taste
-red pepper flakes (optional)
-kala namak, also known as egg salt (optional)
The process:
Preheat oven to 350°F.
Heat about 1T olive oil in a large skillet over medium heat.
Add onions and cook 1-2 minutes or until fragrant.
Add broccoli to the pan and cook 3-5 minutes or until al dente and slightly charred.
Fold in spinach and season veggies with salt, pepper and red pepper flakes (if using). Set aside to cool.
Grease a 9x9 pan with the rest of your oil.
To a food processor add drained tofu (doesn’t need to be pressed), arrowroot starch, plant milk and your remaining seasonings.
Blend until smooth.
Remove blade and fold the cooled veggies into your tofu mixture.
Transfer mixture into your greased pan and smooth out until one even layer.
Add sliced tomatoes on top and season with additional pepper.
Cook in oven for 45 minutes or until edges begin to brown.
Let cool for 10 minutes and sprinkle with kala namak before serving (if using).
Enjoy immediately or keep in the fridge for up to a week, if it lasts that long!
