Plant-Based Frittata

Serving Size 6

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

1 tablespoon olive oil
1 bell pepper, diced
1 zucchini, diced
2 cloves garlic, minced
Handful grape tomatoes, halved or quartered
Pinch of red pepper flakes, optional
1 16-ounce package Nasoya Organic Tofu (Firm or Extra Firm), drained (no pressing needed)
¼ cup unsweetened non-dairy milk
2 heaping teaspoons cornstarch, arrowroot or tapioca flour
2-3 tablespoons nutritional yeast
1 teaspoon mustard (any kind) or ½ teaspoon mustard powder
1 ½ teaspoons dried tarragon, thyme or basil (or a combo)
½ teaspoon garlic powder
¼ teaspoon turmeric
Salt and pepper, to taste

Preparation

  1. Preheat oven to 375° F.
  2. Heat olive oil in a sauté pan over medium heat.
  3. Once pan is warm, add bell pepper, zucchini and garlic. Cook for 5 minutes and add in the grape tomatoes and (optional) red pepper flakes. Season with salt and pepper to taste and cook for an additional 1-2 minutes.
  4. Meanwhile, in a food processor/blender, combine the remaining ingredients, including Nasoya Organic Tofu, and process until smooth.
  5. Add the blended tofu mixture to the pan with the vegetables and stir until combined.
  6. Spoon mixture into a lightly greased 9-inch round pie/quiche dish or springform pan. Level the top flat with the back of a spatula or spoon to make sure all edges are filled.
  7. Place on the middle rack in preheated oven and bake for 35–45 minutes or until firm to the touch.
  8. Remove and let cool for at least 10 minutes.
  9. 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.

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