Tofu Veggie Frittata
Preheat oven to 375 degrees F. Heat oil in a pan over medium heat, saute potatoes for 5 minutes, add onion and cook an additional 5 minutes. Add bell pepper, zucchini or asparagus and garlic, cook until softened. Add tomatoes and optional red pepper flakes, cook another minute or two, then add spinach at end. Season with salt and pepper to taste.
In a food processor/blender, combine the remaining ingredients and process until smooth. Taste for seasoning.
Add the tofu mixture to the pan the vegetables cooked in and mix well. Spoon mixture into a lightly greased round pie/quiche dish or springform pan. Level the top flat with the back of a spatula or spoon and make sure all edges are filled.
Place on the middle oven rack and bake for 40 – 45 minutes. When finished the frittata should be firm to the touch. If top starts to brown too much cover with foil.
Remove and let stand to cool for at least 10 minutes. If using a pie/quiche dish, loosen the edges of the frittata, place a plate over top and carefully flip so frittata falls onto the plate and serve.
This frittata is great with sliced avocado and drizzle of hot sauce.
1-2 T. olive oil
1 medium yukon gold potato, diced
1 small onion, diced
1 bell pepper, diced
1 asparagus or zucchini, diced
1 cup fresh spinach
2 cloves garlic, minced
handful grape tomatoes, halved or quartered
pinch of red pepper flakes, optional
mineral salt and fresh cracked pepper, to taste
for the blender/food processor
1 package (16 oz) organic firm tofu, drained
1/2 cup unsweetened almond or cashew milk
2 T. cornstarch, arrowroot or tapioca flour
3 T. Bragg’s nutritional yeast
1 tsp. yellow or Dijon mustard
2 tsp. dried Italian seasoning
½ tsp. garlic powder
¾ tsp. salt
pinch of ground turmeric
pinch of pepper