Vegan Frittata
This simple dish can be adapted to your taste—choose whichever veggies make you happy! It’s also a great option to make ahead of time, as it’s just as good the next day.
Prep: 15 mins
Cook: 30 mins
Yield: 4-6 servings
The turmeric and nutritional yeast give it a vibrant color that’s perfect for a springtime holiday brunch.
Ingredients
Ingredients
- 2 (14-oz) containers extra firm tofu
- ½ cup nutritional yeast
- 2 tsp onion powder
- 1 Tbsp garlic powder
- 1 tsp oregano
- ½ tsp turmeric
- 3 cups chopped vegetables (mushrooms, kale or spinach, onions, bell peppers)
- Herbamare or salt and pepper to taste
- Fresh herbs (cilantro, basil, parsley), chopped to serve, optional
Instructions
Instructions
- 1. Preheat oven to 425 degrees F.
- 2. In a large bowl, crumble tofu with your hands or a potato masher until it looks like feta cheese.
- 3. Stir in nutritional yeast, onion and garlic powder, oregano, turmeric and Herbamare or salt and pepper and mix well.
- 4. Mix in vegetables.
- 5. Transfer to a 9x13 rectangular glass baking dish or two shallow 9-inch round baking dishes and pat down firmly with a spatula until nice and tight.
- 6. Bake for 25-30 minutes until the top is firm and slightly brown.
- 7. Let frittata cool for 5 minutes on the counter before serving.
- 8. Top with fresh herbs to serve (if using).
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