
Vegan Frittata

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

What You'll Need
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

How to Make It
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).
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