There are recipes where a tofu stand-in for a dairy ingredient just doesn’t cut it. But this tofu vegetable frittata is just as enjoyable as the Italian egg-based version. Tofu’s lower fat content gives this recipe a lighter texture, and a bit less richness, but it beautifully absorbs the flavors of the fresh vegetables and spices. In this simple, elegant dish, the edges brown to form a crispy crust, while the middle sets into a delicate, fork-ready consistency.
Frittatas are often compared to some of the world’s other great egg dishes. In cooking method, it resembles a Spanish tortilla Espanola, a small plate dish usually eaten at room temperature. But while a tortilla usually contains potatoes and onions, a frittata can be made with vegetables, meats, pasta, herbs or cheese. In addition, a tortilla needs to be flipped in the pan, a major hassle with my weighty cast iron cookware. This simple tofu frittata recipe can be made ahead, and sliced in squares directly from the baking pan.
A protein-rich dish, tofu frittata is an easy, comforting main course or accompaniment any meal of the day. Traditionally fried, (frittata comes from the Italian, friggere meaning ‘to fry’), it can be eaten in slices or served on bread and eaten as a panini. You’ll enjoy it cold, warmed or piping hot, and it’s perfect with a side of greens tossed with fresh lemon juice.
- 1 c yellow onion, chopped
- 4 cloves garlic, minced
- 1 c mushrooms, sliced
- 1 c green bell pepper, medium dice
- 1 c Morningstar crumbles or other 'ground' style product in regular or soysage flavor
- 2 c baby greens (I used the Earthbound Organics Power Greens mix of spinach, chard and kale, but you can use whatever ones you like)
- 2 t olive oil
- ½ t dried chili flakes
- 4 t soy sauce
- 2 blocks firm tofu (28 ounces), pressed and crumbled
- ½ t ground turmeric
- 1 t salt
- freshly ground pepper to taste
- 1 c shredded mozzarella style Daiya cheese (or other cheese substitute)
- 3-4 small ripe tomatoes, sliced
- Preheat oven to 375. Lightly oil bottom and sides of a 9 x 9" baking pan.
- Rinse, press and dry tofu to remove excess water.
- In a medium saucepan, heat olive oil. Add onion and garlic and sauté until they soften, about 3 minutes. Stir in mushrooms, green pepper, Morningstar crumbles and dried chili flakes. Sauté about 7 minutes or until vegetables have softened and are mostly cooked. Stir in soy sauce. Add in greens and cook until wilted, another 2-3 minutes. Turn off heat and set aside.
- As you're keeping an eye on the sauté pan, you can blend the tofu mixture. Add tofu, turmeric, salt and pepper to a food processor and blend until smooth.
- Add the tofu mixture to the saucepan and gently blend. Spread mixture into the prepared pan. Place sliced tomatoes on top and sprinkle with Daiya. Bake 1 hour or until edges are browned and crispy.
- Remove from oven and set aside for at least 15 minutes before serving.