Vegetable Frittata (Tofu-based)
A healthy, protein-packed tofu frittata loaded with fresh vegetables and herbs.
15 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 1 block (14 oz) firm tofu, drained
- 1 tbsp olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 cup nutritional yeast
- 1 tsp turmeric
- 1/2 tsp black salt (kala namak)
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 2 tbsp fresh basil, chopped
Nutrition Facts
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Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9-inch oven-safe skillet or pie dish.
Press tofu to remove excess water: Wrap tofu in a clean towel and place a heavy object on top for 10 minutes.
Heat olive oil in a pan over medium heat. Sauté onion and bell pepper for 5 minutes until softened. Add garlic and cook for 1 more minute.
In a blender or food processor, combine pressed tofu, nutritional yeast, turmeric, black salt, pepper, and paprika. Blend until smooth.
Transfer tofu mixture to a bowl. Fold in sautéed vegetables, spinach, tomatoes, and fresh basil.
Pour mixture into prepared skillet. Bake for 25 minutes until set and lightly golden on top.
Let cool for 5 minutes before slicing. Garnish with extra basil if desired.
Chef's Tips
- Tofu Prep: For best texture, press tofu thoroughly to remove as much water as possible.
- Eggy Flavor: Black salt (kala namak) gives an authentic egg-like sulfur flavor to vegan dishes.
- Vegetable Variations: Try adding mushrooms, zucchini, or broccoli for different flavors.
- Meal Prep: Frittata keeps well in the fridge for 3-4 days and makes great leftovers.
- Serving Suggestion: Serve with avocado slices and hot sauce for extra flavor.
- Crispy Top: Broil for the last 2-3 minutes for a crispier top if desired.
