Name: Vegan Frittata
Prep time: 15 min
Cook time: 30 min
Ingredients: 2 (14-oz) containers extra firm tofu; ½ cup nutritional yeast; 2 tsp onion powder; 1 Tbsp garlic powder; 1 tsp oregano; ½ tsp turmeric; 3 cups chopped vegetables (mushrooms, kale or spinach, onions, bell peppers); Herbamare or salt and pepper to taste; Fresh herbs (cilantro, basil, parsley), chopped to serve, optional

Recipes » Breakfast » Vegan Frittata

By Evelisse Capó, PharmD, DipACLM

(6)

This simple dish can be adapted to your taste—choose whichever veggies make you happy! It’s also a great option to make ahead of time, as it’s just as good the next day.

Prep: 15 mins Cook: 30 mins Yield: 4-6 servings

Gluten Free Low Sugar Nut Free

The turmeric and nutritional yeast give it a vibrant color that’s perfect for a springtime holiday brunch.

Ingredients

2 (14-oz) containers extra firm tofu
½ cup nutritional yeast
2 tsp onion powder
1 Tbsp garlic powder
1 tsp oregano
½ tsp turmeric
3 cups chopped vegetables (mushrooms, kale or spinach, onions, bell peppers)
Herbamare or salt and pepper to taste
Fresh herbs (cilantro, basil, parsley), chopped to serve, optional

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Preheat oven to 425 degrees F.
2. In a large bowl, crumble tofu with your hands or a potato masher until it looks like feta cheese.
3. Stir in nutritional yeast, onion and garlic powder, oregano, turmeric and Herbamare or salt and pepper and mix well.
4. Mix in vegetables.
5. Transfer to a 9x13 rectangular glass baking dish or two shallow 9-inch round baking dishes and pat down firmly with a spatula until nice and tight.
6. Bake for 25-30 minutes until the top is firm and slightly brown.
7. Let frittata cool for 5 minutes on the counter before serving.
8. Top with fresh herbs to serve (if using).