Tofu and Veggie Frittata
Vegan, Gluten free
Prep time: 20 minutes
Cook time: 20 minutes
1 onion, diced
1 red bell pepper, diced
1/2 cup mushrooms, rinsed and chopped (optional)
3 garlic cloves, minced
2 handfuls of kale, chopped
1 vegan Italian sausage (I prefer Field Roast but Tofurkey works too)
2 sprigs fresh rosemary, stems removed (or 2 tsp dried)
salt and pepper, to taste
13 oz firm organic tofu
1/3 cup vegetable broth
1/4 cup vegan mayonnaise (any brand works)
2 tsp baking powder
1 tsp salt
¼ tsp pepper
1 tsp turmeric
2 tbsp nutritional yeast
In a large saute pan (a cast iron skillet works great), sauté the onion, garlic, red bell pepper, and mushroom (if using) in 1 tbsp olive oil until soft, about 5-7 minutes. Add the kale and sausage and stir to combine. Add the rosemary and season with salt and pepper. Saute 5 minutes more until the sausage is crisp.
While the vegetables are cooking, blend the tofu, broth, mayonnaise, baking powder, salt, turmeric, and nutritional yeast until smooth.
Preheat the oven to 350F
Pour the tofu over the vegetables and stir to combine thoroughly. If you did not use a cast iron skillet, transfer mixture to a shallow oven safe casserole dish. Use your spatula to flatten the top.
Bake for 20 minutes
In the last 5 minutes, turn the oven up to broil and broil for 3-4 minutes until brown.
Let sit at room temperature for at least 30 minutes before serving to allow the frittata to cool and set up.
*The cost of all my recipes will depend on the season and expense of produce at that time. I don't expect the cost to be any higher than the price I list above.