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Tofu Frittata with Spinach and Peppers
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.
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.