Tofu and Veggie Frittata
14 oz firm tofu
¾ cup aquafaba
¼ cup unbleached all-purpose flour
2 tbsp chickpea flour
2 tbsp nutritional yeast
1½ tbsp mild miso
1 tbsp garlic powder
1 tbsp onion powder
¼ tsp turmeric
¼ tsp black salt
¼ tsp crushed red pepper flakes
1 medium Yukon potato
1 medium red bell pepper
2 medium zucchini
¼ cup fresh cilantro
Preheat the oven to 325°F.
Combine the tofu, aquafaba, flours, nutritional yeast, miso, garlic powder, onion powder, turmeric, black salt, and red pepper flakes in a food processor. Pulse into a batter.
Add the potatoes and bell pepper to a skillet and sauté over medium heat until the potatoes are cooked, about 10 minutes. Add 1 to 2 tablespoons of water if needed to prevent the vegetables from sticking to the pan.
Add the zucchini, scallions, and cilantro and mix well. Cook until the vegetables are tender and all the liquid has evaporated, about 5 more minutes.
Spread the vegetables into the bottom of an 8-inch pie dish.
Pour the batter over the vegetables. Stir lightly to allow the batter to mix with the vegetables.
Bake for 60 minutes, until the top of the frittata browns a bit. Remove from the oven and let it cool for a few minutes. Slice and serve warm.
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