Published on May 2nd, 2013 | by Andrea Bertoli2
How to Make a Vegan Frittata
Ever wondered how to make a vegan frittata: this classic brunch item is usually made with eggs, but you don’t need those! This simple Broccoli Frittata is one of my new favorite recipes. It features a good amount of veggies surrounded by heaps of wholesome tofu protein. It’s so good that even though I nibbled on the test batches all day for cooking class, it was still the main part of my dinner when I got home later that night!
You can serve this classic egg-free and vegan brunch dish for any meal of the day. Pair it with a big salad, whole grains, or a pile of steamed greens for a complete (and completely awesome) meal. This version is adapted from a zucchini frittata recipe from Susan’s great blog, Fat Free Vegan. I hope you love it!
Vegan Frittata with Broccoli
Olive oil, for cooking
¼ cup minced red onion or shallots
½ (14-ounce) package extra-firm tofu, crumbled
1 cup finely minced broccoli
¼ cup fresh minced basil
Salt to taste (optional)
1 clove garlic
1 (12.3-ounce) package firm silken tofu, drained
¼ cup vegetable broth or water
¼ cup nutritional yeast
1 tablespoon + 1 teaspoon cornstarch
1 teaspoon ground turmeric
1 teaspoon miso
¾ cup shredded cheese or vegan cheese (we used cheddar Daiya in cooking class)
½ cup almond flour
Black pepper to taste
- Preheat oven to 400º. Lightly grease a glass pie plate or 9-inch cake pan with 1 teaspoon of olive oil.
- Heat a few teaspoons more olive oil in a large skillet oven medium-high heat. Add onions and cook until they are softened. Add tofu and cook, stirring occasionally, until tofu begins to brown slightly, adding more oil if it is sticking. Add broccoli and basil and continue to cook until broccoli softens, about five minutes. Add some salt and stir to combine.
- Meanwhile, add garlic to processor and pulse until minced. Add silken tofu, broth, nutritional yeast, cornstarch, turmeric, miso and more salt and blend until smooth, scraping sides if necessary. Turn out into a bowl and stir in cheese and almond flour. Set aside.
- When broccoli has softened, remove the pan from heat. Let cool for five minutes, then stir into blended tofu mixture. Pour into prepared pan and smooth top. Bake for 30-35 minutes, or until center is set and top is browned. Remove from oven and let stand for at least 15 minutes for frittata to set.
- Loosen the frittata around the edges. Slice into desired number or servings, and remove with a pie server. Serve hot, cold, or at room temperature. It makes excellent leftovers too!
Yield: 4-6 servings