Vegan Frittata
This Vegan Frittata is easy to make and a great way to use up leftover vegetables. It's egg free, gluten free, and oil free, and is a delicious savory dish for breakfast, brunch, or even dinner!
Servings: 6
Calories: 102.7kcal
Ingredients
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups fresh spinach chopped
- 14 ounces firm or extra-firm tofu
- 3 tablespoons plain unsweetened non dairy milk
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon turmeric
- ½ teaspoon black salt
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Saute the onions in a nonstick pan until they begin to brown. Add a bit of water to deglaze the pan when they begin to stick.
- Add the garlic and spinach to the pan and saute until the spinach is just wilted. Set aside.
- Press the tofu to remove most of the liquid.
- Place the tofu, nondairy milk, corn starch, and the remaining seasonings in a food processor and blend together until combined.
- Transfer the tofu mixture into the pan with the spinach and onions. Stir to combine.
- Spread the tofu mixture into a pie plate lined with parchment paper, a silicone pie pan, or a spring form pan. Top it with sliced tomatoes, onion slices, or other toppings of choice.
- Bake at 350° F for 45 to 50 minutes. Remove from oven and let cool for 10 to 15 minutes before serving.
Nutrition
Calories: 102.7kcal | Carbohydrates: 6.8g | Protein: 10.7g | Fat: 4.7g | Sodium: 153.9mg | Fiber: 1.6g | Sugar: 1.5g | Vitamin A: 1407.24IU | Vitamin C: 5.52mg | Calcium: 273.18mg | Iron: 2.6mg