Tofu Frittata with Spinach and Peppers

Name: Tofu Frittata with Spinach and Peppers
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 -6
Ingredients: 1-14 ounce package extra firm tofu; 2 tablespoons soy sauce; 2 tablespoons nutritional yeast flakes; 1 tablespoon cornstarch; ½ teaspoon ground turmeric; 1 tablespoon olive oil; 1 medium red potato; 1 onion; 2 garlic cloves; 2 scallions; 1 small red bell pepper; 2 cups lightly packed baby spinach; ¼ teaspoon black pepper

User Reviews

4.1

24 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4 -6
Calories
128 kcal
Course
Main Course, Breakfast, Brunch
Cuisine
American

Tofu Frittata with Spinach and Peppers

Omar Parker

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A veganized version of a classic brunch favorite. This egg-free frittata is made with savory baked tofu and is loaded with fresh summer veggies.

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Ingredients

Servings

1-14 ounce package extra firm tofu drained
2 tablespoons soy sauce
2 tablespoons nutritional yeast flakes
1 tablespoon cornstarch
½ teaspoon ground turmeric optional, for color
1 tablespoon olive oil
1 medium red potato about 8 ounces, finely diced
1 onion finely diced
2 garlic cloves minced
2 scallions chopped
1 small red bell pepper finely diced
2 cups lightly packed baby spinach sliced into thin strips (about 2 ounces)
¼ teaspoon black pepper

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Instructions

Place tofu, soy sauce, nutritional yeast, cornstarch and turmeric (if using) into the bowl of a food processor fitted with an S-blade. Process until smooth and creamy, stopping to scrape down sides of bowl as needed.
Coat a medium skillet with olive oil and place over medium heat. Add onion and potato. Sauté until lightly browned in spots, about 7 minutes. Remove from heat. Add garlic, scallions, bell pepper, spinach and black pepper. Fold in tofu mixture until evenly mixed.
Preheat oven to 375°F. Lightly oil 9 inch by 9 inch baking dish and transfer tofu and veggie mixture to dish. (If you're using an oven-safe skillet, you can skip this step.) Smooth out the top with a spatula.
Bake until firm in the center and lightly browned, about 35 minutes. Remove from oven and allow to sit 5-10 minutes before cutting.

Notes

Dice your veggies finely to ensure everything mixes well and your frittata holds together when cut. You want between ¼ and ½ inch dice for the potato and pepper. If you have a 10 inch oven proof skillet you can use it for both sautéing and baking, avoiding having to transfer your mixture and dirty an extra dish.

Nutrition Information

Show Details

Calories 128kcal (6%) Carbohydrates 19g (6%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 533mg (22%) Potassium 565mg (16%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 2403IU (48%) Vitamin C 50mg (56%) Calcium 41mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4-6

Amount Per Serving

Calories 128 kcal

% Daily Value*

Calories	128kcal	6%
Carbohydrates	19g	6%
Protein	6g	12%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	533mg	22%
Potassium	565mg	12%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	2403IU	48%
Vitamin C	50mg	56%
Calcium	41mg	4%
Iron	2mg	11%