A recipe for a baked vegetarian and vegan frittata with tofu instead of eggs. Nutritional yeast provides a tangy flavor to this tofu-based vegan frittata. Similar to a quiche, this dish is perfect for breakfast or brunch. Try sprinkling some shredded cheese (dairy or soy) on top for even more flavor. Fritatta makes an excellent dish for a vegetarian Easter.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
1/4 cup olive oil
1 onion, chopped
4 green onions, chopped (separate the greens from the bottom)
4 cloves garlic, minced
2 medium potatoes, thinly sliced
1 tsp salt
1/2 tsp pepper, divided
1 12 oz package firm tofu
1/4 cup soy sauce
4 tbsp nutritional yeast
Preheat oven to 325 degrees. In a large frying pan, sautee the onions, garlic, and bottoms of the green onions in olive oil for 2-3 minutes. Add potatoes, salt and pepper, and sautee for 10-15 minutes, stirring occasionally until potatoes are golden brown.
Blend tofu, soy sauce, and nutritional yeast in a food processor or blender until well mixed. Mixture will be somewhat thick. Add green onions and potatoes and pour into a greased pie pan.
Cook 45-50 minutes, until top is firm and cooked all the way through.
While your frittata is still hot, sprinkle the top with cheese if desired. Allow the frittata to cool slightly before slicing and serving, as this will help it set and firm up a bit more. Enjoy!
Courtesy of Jolinda Hackett at http://vegetarian.about.com/od/morerecipes/r/Frittata.htm