Tofu Frittata
When I went vegan I figured that I'd not be eating scrambled eggs or omelets again, and I was ok with that. Then I discovered that scrambled tofu tastes even better than scrambled eggs do! So when I was flipping through VwaV last weekend I decided to try the Revolutionary Spanish Omelet recipe, which was good but I thought it could be made faster and a little more to my tastes. So I came up with this recipe for lunch today. By cooking the potatoes on the stove top they cook quicker, and also it uses less energy than having the oven running for over and hour baking them and then baking the tofu in. Also, I said to use a cast iron skillet to cook everything in and to bake it, since it can go from stove top to oven without problem, however if you don't have one then definitely use a baking dish to bake in, just make sure that it is coated with non stick spray.
Tofu Frittata
1 block extra firm silken tofu (I used mori-nu aseptically sealed), drained
1 clove garlic pressed
2Tb nutritional yeast
3-4Tb unsweetened soy milk (may need more if it doesn't blend smoothly)
1/4tsp turmeric (optional, for color)
1C diced potato
1 small onion, chopped
2 cloves garlic diced into large pieces
1/2 chopped orange pepper
3/4C asparagus pieces (I used frozen, thawed)
1Tb olive oil
-Heat olive oil in a small cast iron skillet over medium heat, add the potatoes and cook until they begin to get soft. Add the onion and pepper, cook until onion is translucent.
-While the potatoes are cooking add the tofu to your food processor and puree until the tofu looks a little like cottage cheese. Add the garlic, nutritional yeast, soy milk, and turmeric. Puree until the mixture is completely smooth and resembles a thick yogurt.
-Preheat oven to 350.
-When onions are cooked and tofu is smooth remove the skillet from the stove, add the asparagus and garlic. Next, stir in the tofu mixture and smooth over the top, making sure the middle is a little shallower than the sides so that it cooks through.
-Bake for 20-25 minutes, until the top is a light gold. Then turn off oven and leave in the oven for another 10-15 minutes to give it time to set up and finish cooking without burning.
-Serve hot
7 comments:
AMAZING!!! I keep looking at the many different frittata recipes and just have a really hard time thinking that they could be just as satisfying.. your photo (and post) says i am wrong.. sooo wrong.. And I see a frittata in my future.. Bravo..
Thanks! Very simple, and if you have cast iron you only dirty your food processor, skillet and knife you chop with! I'm all about dirtying as few pans as possible.
This does look good! I've been seeing these frittata recipes that use silken instead of regular tofu, and I've just never believed they could work--until I saw your photo. I just may have to give it a try.
By the way, your photos just get better and better!
That looks wonderful... I agree that scrambled tofu is better than eggs any day!
I made a frittata with tofu, but it fell apart. Did yours hold together pretty well? It looks like it did.
Susan- Thanks!
Laura- It did hold pretty well, I think that the last bit in the oven with it turned off is what helped to dry it out a bit.
Extra firm silken tofu? I have never heard of that before.
Looks great!
This looks soooo good! I bet this would go over well with my omni husband as well!
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