Veg Out : Vegan Eggy Frittata

I love frittatas! They are super simple to make, delicious, nutritious, and can be eaten for breakfast, lunch, or dinner. Since the main ingredient in a frittata is egg, the vegan swap in this version is a blended tofu puree. Vegan frittatas can sometimes fall flat in flavor, but I maximized the amount of flavoring and spices to truly transform the tofu.

The list of ingredients for the vegan eggy puree is long, which can look overwhelming, but its really just spices and flavorings that all get blended together in one step. You can easily omit a couple, and still have a great tasting frittata if you don’t have everything that’s on the list. The best part of a frittata is that it is completely flexible. You can also really throw whatever vegetables you want in, in whatever quantities you have. Go crazy! You could also cook the mixture in greased muffin tins for single serving mini frittatas.

The secret ingredient to any “eggy” tofu dish is black salt, or Kala Namak. It’s a (kind of smelly!) sulfurous salt that really adds that extra dimension of egg flavor. You can order it online or find it in Indian grocery stores. If that’s too much effort, the frittata will still be good without it, so don’t worry.

Ingredients

• 1 tbsp olive oil
• ½ yellow onion
• 1 tbsp garlic
• Fresh or frozen veggies (I used peppers and mushrooms)
• Kale

For Vegan Eggy Puree

• 1 package firm tofu
• 1 teaspoon Dijon mustard
• 2/3 Cup Almond Milk
• 1 tbsp chickpea flour (or any flour)
• 2 teaspoons arrowroot powder (Or cornstarch)
• ¼ tsp turmeric
• 2 tbsp nutritional yeast
• 1 tsp black salt
• 2 tbsp soy sauce
• ½ tsp garlic powder
• ½ tsp onion powder
• 3 tbsp vegan mozzarella

Directions

1. Preheat oven to 375 degrees.
2. Take all ingredients for the vegan eggy puree and blend together in food processor or blender until smooth. 
3. Heat oil in an oven-safe skillet over medium-high heat.
4. Add onion and garlic and sauté until lightly browned.
5. Add vegetables and let cook for a few minutes.
6. Add kale, stir, and let wilt.
7. Mix the contents of skillet so evenly distributed and pour eggy puree over evenly.
8. Turn all the contents together so all vegetables are coated.
9. Smooth the top with a spatula.
10. Let frittata cook on medium-low heat for 5 minutes.
11. Put skillet in the pre-heated oven and let cook at 375 for 35-40 min, until lightly browned. Be careful and check frequently near the end so it doesn’t burn.
12. Remove and let set for at least 20 min before serving.

~ Emily Kager