Tofu Frittata
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 1
Description:
A simple egg-free frittata—just blend, top, and bake. You’ll use the cornstarch as a binder (to help solidify the mixture), so don’t forget it. The black salt, however, is completely optional, so no sweat if it’s unavailable at your local store. Have fun freestyling with the vegetables (or vegan meats), but it’s recommended to pre-sauté so they’re softened before baking. Serve with greens, potatoes, avocado, or a personal favorite: hot sauce!
Ingredients:
300 grams silken tofu
10 grams (2 tablespoons) nutritional yeast
½ teaspoon black salt (optional, but key to achieving egg-like flavor)
1 tablespoon cornstarch
Seasonal vegetables of choice: Onion, mushroom, spinach, tomatoes, garlic
Instructions:
1. Set the oven to 375 degrees F. Line a small baking dish with parchment paper (photo shows 6-inch cake pan) or muffin tins.
2. Sauté vegetables and set aside in a medium bowl.
3. Add silken tofu, nutritional yeast, and black salt (or plain salt) to a high-power blender. Blend until smooth.
4. Mix in the tofu blend with vegetables, adding in the corn starch. Thoroughly mix.
5. In your lined and/or sprayed baking pan, pour in the mixture. Option to top with more vegetables.
6. Bake at 375 degrees F for 45 minutes. For best results, allow it to set for 30 minutes or cool completely before removing from the pan. Enjoy cooled or reheated.
Photo and Recipe Courtesy of Tyler Carr @yourgirltyler