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Vegan Frittata Recipe/ Tofu “Eggs”/ The Veggie Nut

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Open me for yummy recipe
1 & 1/2 packages of tofu
1 cup non-dairy milk
1 cup corn
4 cups broccoli (fresh or frozen)
6-8 oz. mushrooms
2 cups tomatoes
1 small- medium onion
(1-2 garlic cloves – I didn’t have them this time, but I use them if I have them)
1 & 1/2 tsp cumin
1 & 1/2 tsp chili powder
1 & 1/2 tsp garlic powder
1 & 1/2 tsp onion powder
3 tsp turmeric
2 tsp oregano
2 tbsp ground flax seeds
2 tbsp nutritional yeast
vegan cheese (optional)
salt & pepper to taste

Preheat oven to 375 degrees F

chop onion into desired sizes (I like long thin strips)
cook in a pan medium-high heat, with a little water or veggie broth. –Chop garlic and add that in too.
-Once the onions sweat down a bit add mushrooms, cook down a bit.
-Add corn, broccoli. Cook for approximately 5 minutes, stirring.
-Add tomatoes.
-Add spices (2 tsp out of the 3 of turmeric. Save 1 tsp for tofu mix).

-In a blender add tofu and non-dairy milk. Blend. Add flax, nutritional yeast, and 1 tsp turmeric.

-Add tofu mix to veggies. Cook in pan for approximately 5 minutes, turn heat to low-medium. Stir.

-If you have a oven safe frying pan, you can put that in the oven. Otherwise, transfer mixture into a pie pan or casserole dish.

-Top with vegan cheese if you want.

-Bake for 50-60 minutes.

-Let cool for 10-15 minutes.

*This makes a softer frittata, if you like a firmer frittata add 2 tbsp corn starch to the mix.

*Other foods that are great in this dish- leafy greens, black beans, peppers, potatoes, cilantro.

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