This dish might sound complicated, but it isn’t. Feel free to substitute your favorite vegetables or what you have on hand. Definitely worth a try for a fun brunch or dinner.
Ingredients
- olive oil
- onion (red onion, if available), diced
- sweet pepper, diced
- mushrooms, chopped
- broccoli, chopped
- greens (such as spinach, kale, chard leaves), chopped
- parsley, chopped
- firm or super-firm block of tofu
- nutritional yeast (about ¼ cup)
- unsweetened plant milk (such as soy or oat; about 2.5 oz)
- cornstarch (about 1 tablespoon)
- dried basil
- turmeric powder
- curry powder
- cumin powder
- salt or black salt (kala namak)
- red pepper flakes or ground chile powder
- black pepper
- tomato, diced; sun-dried tomatoes, chopped; or some store-bought tomato-based salsa
- green onions, sliced
- sliced Kalamata olives or other sliced olives
Method
- In a dutch oven or large oven-safe pan over medium heat, warm some olive oil, making sure the oil is distributed throughout the bottom of the pan. Add the onion and cook until softened. Add the sweet pepper, mushrooms, broccoli, greens, and parsley. Cook until everything is just softened.
- Preheat the oven to 375ºF.
- In a blender (preferably a high-speed blender), add the tofu, nutritional yeast, milk, cornstarch, basil, turmeric, curry powder, cumin, salt, red pepper flakes, and black pepper and blend until smooth.
- Pour the tofu mixture into the vegetables and fold until combined. Stir in the tomato, green onions, and olives.
- Bake until the frittata is firm and starting to brown around the edges, about 45 minutes. Check a few times as it bakes to make sure it is cooking evenly (cover if needed to prevent burning). When done the way you like, allow to rest for 5 minutes before serving.
Veghead, Etc. 