Sunday Brunch Frittata

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Diced peeled potatoes
1 1/2 tablespoons	22ml	Safflower oil
3/4 cup	46g / 1.6oz	Onion - diced
3/4 cup	109g / 3.8oz	Diced seeded red pepper
3/4 cup	109g / 3.8oz	Diced zucchini
1 tablespoon	15ml	Minced garlic
1/3 cup	20g / 0.7oz	Thinly-sliced green onion
1/3 cup	20g / 0.7oz	Diced seeded Roma tomatoes
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
1 lb	454g / 16oz	Firm tofu - crumbled
1/2 cup	118ml	Soy milk
		= (or rice milk or other non-dairy milk
		Of choice)
2 tablespoons	30ml	Arrowroot
2 tablespoons	30ml	Nutritional yeast flakes
1 1/2 teaspoons	7.5ml	Agar-agar flakes
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Turmeric
1/8 teaspoon	0.6ml	Freshly-ground white pepper

Recipe Instructions

In a non-stick skillet, saute the potatoes in the safflower oil for 5 minutes. Add the onion and saute an additional 3 minutes. Add the red pepper, zucchini, and garlic, and saute an additional 3 minutes. Add the green onion, tomato, and parsley, and saute an additional 1 minute to soften them. Remove the skillet from the heat.

Lightly oil a 10-inch quiche pan or spring-form pan and set aside.

In a food processor, place the remaining ingredients and process for 2 minutes or until it forms a smooth puree. Pour half of the tofu mixture into the prepared quiche pan, then all of the cooked vegetable mixture, and top with the remaining tofu mixture. Using a spoon, slightly swirl the two mixtures together, and then smooth the top.

Bake at 375 degrees for 35 to 45 minutes or until the filling is firm to the touch and dry on the top. Remove the frittata from the oven and allow to cool for 15 minutes before cutting. Serve warm, cold, or at room temperature.

This recipe yields one 10-inch frittata.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.